Arugula Salad with Parmesan Vinaigrette pairs perfectly with a light and healthy main dish.

Ivy Manning
Recipe by Cooking Light April 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon juice, olive oil, Parmesan, and chopped green onion in a large bowl, stirring with a whisk. Add arugula, fennel, kosher salt, and pepper; toss gently to coat.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

67 calories; fat 5.8g; saturated fat 1.3g; sodium 129mg.
Advertisement
Advertisement