Arugula Salad (Insalata di Rucola)

This salad is delicious for entertaining, yet simple enough to become part of your weeknight repertoire.

Yield: 8 servings (serving size: about 3/4 cup salad and 1 1/2 teaspoons cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 76%
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 1.3g
  • Fiber: 0.3g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 102mg
  • Calcium: 57mg

Ingredients

  • 7 cups trimmed arugula (about 5 ounces)
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

  1. 1. Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arugula Salad (Insalata di Rucola) Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy