Arugula Salad
Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 40
- Fat: 3.5g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.4g
- Protein: 0.6g
- Carbohydrate: 1.7g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 82mg
- Calcium: 35mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 4 cups baby arugula
- 1/3 cup vertically sliced red onion
Preparation
- 1. Combine first 5 ingredients in a large bowl; stir with a whisk. Add arugula and onion; toss well.
Arugula Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Sodium, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Salad Niçoise
Cooking Light -
Spanish-Style Chicken Salad
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy