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Arugula Salad (Insalata di Rucola)

Arugula Salad (Insalata di Rucola)

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

Cooking Light SEPTEMBER 2008

  • Yield: 8 servings (serving size: about 3/4 cup salad and 1 1/2 teaspoons cheese)

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. 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.

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
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Arugula Salad (Insalata di Rucola) recipe

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