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Arugula Salad with Lemon-Dijon Dressing

Jim Bathie
Prep time 7 mins
Yield Makes: 1 serving

Ingredients

  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 3 cups arugula
  • 1/2 cup grape tomatoes
  • 1/2 cup canned white beans, rinsed and drained
  • 2 slices rye bread, toasted and cut into 1-inch cubes
  • 1 tablespoon grated Parmesan cheese

Nutrition Information

  • calories 400
  • fat 10 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1.5 g
  • protein 18 g
  • carbohydrate 61 g
  • fiber 11 g
  • cholesterol 5 mg
  • sodium 710 mg
  • 1.8 g

How to Make It

  1. Combine first 3 ingredients in a small bowl, stirring with a whisk.

  2. Combine arugula, tomatoes, and beans in a large bowl. Add dressing; toss gently. Top with rye bread croutons and cheese.

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