Arugula Salad (Insalata di Rucola) Recipe Print Page

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Salad Recipes

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