This is my new favorite salad. I made it for the first time on Christmas eve to go along with a few seafood dishes for dinner, and the entire family loved it. I do add thinly sliced red onions to the salad, just because we all love them. I'm sure I will continue to make this salad again and again, it's so simple and so good.
Arugula and Walnut Salad
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 159
- Fat: 15.6g
- Saturated fat: 2.7g
- Sodium: 191mg
Ingredients
- 6 tablespoons walnuts, toasted
- 4 ounces arugula
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup crumbled feta cheese
Preparation
- Combine walnuts and arugula. Combine olive oil, red wine vinegar, and Dijon mustard. Drizzle over salad; sprinkle with feta cheese. Toss.
Arugula and Walnut Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Nuts, Vegetables
- PUBLICATION: Cooking Light
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