Arugula Salad

Photo: Iain Bagwell; Styling: Cindy Barr
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Sodium: 6mg


  • 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


  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.
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