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Arugula Salad

Photo: Iain Bagwell; Styling: Cindy Barr
Yield 4 servings


  • 1 teaspoon minced shallots
  • 2 teaspoons lemon juice
  • 1/2 teaspoon honey
  • 1 tablespoon extra-virgin olive oil
  • 4 cups loosely packed arugula
  • 1/3 cup vertically sliced red onion

Nutrition Information

  • calories 44
  • fat 3.6 g
  • satfat 0.5 g
  • sodium 6 mg

How to Make It

  1. Combine shallots, lemon juice, and honey in a large bowl; gradually whisk in olive oil. Add arugula and onion to bowl; toss gently to coat.