Arugula Salad with Caesar Vinaigrette

Arugula Salad with Caesar Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Toss fresh arugula leaves with our homemade Caesar Vinaigrette dressing and top with shaved Parmesan cheese for a simple but elegant salad.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Fat 7.8 g
Satfat 1.4 g
Sodium 117 mg

Ingredients

2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
2 chopped canned anchovy fillets
1 minced garlic clove
4 cups arugula
2 tablespoons shaved fresh Parmesan cheese

Preparation

1. Combine olive oil, lemon rind, lemon juice, pepper, anchovies, and minced garlic in a medium bowl, stirring with a whisk. Add arugula; toss to coat. Sprinkle with shaved fresh Parmesan cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,

Cooking Light

October 2013
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