Arugula Salad

2 Reviews
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Photo: Iain Bagwell; Styling: Cindy Barr
Yield:
4 servings
Hannah Klinger
May 2011
RECIPE BY Cooking Light

Ingredients

  • 1 teaspoon minced shallots
  • 2 teaspoons lemon juice
  • 1/2 teaspoon honey
  • 1 tablespoon extra-virgin olive oil
  • 4 cups loosely packed arugula
  • 1/3 cup vertically sliced red onion

Nutritional Information

  • Calories 44
  • Fat 3.6g
  • Satfat 0.5g
  • Sodium 6mg

How to Make It

Combine shallots, lemon juice, and honey in a large bowl; gradually whisk in olive oil. Add arugula and onion to bowl; toss gently to coat.

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