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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Honey Balsamic-Arugula Salad

Cooking Light NOVEMBER 2010

  • Yield: 4 servings
  • Prep time:20 Minutes

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, crushed
  • 6 cups arugula
  • 1/4 cup sliced red onion
  • 1/4 cup shaved Parmesan
  • 2 tablespoons chopped walnuts

Preparation

Combine first 9 ingredients in a large bowl; stir well with a whisk. Add lettuce, onion, Parmesan, and walnuts; toss gently to coat.

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 11.2g
  • Saturated fat: 2.4g
  • Sodium: 272mg
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Honey Balsamic-Arugula Salad recipe

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