Arugula Salad with Lemon-Dijon Dressing

Jim Bathie

Yield:

Makes: 1 serving

Recipe Time

Prep: 7 Minutes

Nutritional 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

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

Preparation

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.

Note:

The Carblovers Diet

July 2010