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Arugula Salad

Arugula Salad

Cooking Light AUGUST 2010

  • Yield: 4 servings (serving size: about 1 1/2 cups)

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.

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
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Arugula Salad recipe

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