Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Make an easy Mediterranean salad by combining canned chickpeas, jarred roasted red peppers, and olives and tossing with arugula and a tangy vinaigrette. If you want petite leaves, choose baby arugula.

Recipe by Cooking Light October 2013

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, balsamic vinegar, mustard, pepper, and salt in a medium bowl, stirring with a whisk. Add arugula, chickpeas, and bell peppers; toss to coat. Sprinkle with olives.

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  • Variations:

  • Melon & Prosciutto: Place 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 1/2 teaspoon Dijon mustard in a medium bowl, stirring with a whisk until well combined. Add 4 cups arugula to oil mixture; toss to coat greens. Top arugula mixture with 1 cup thinly sliced peeled cantaloupe and 2 ounces thinly sliced prosciutto. Serves 4 (serving size: about 1 cup) CALORIES 78; FAT 9g (sat 9g); SODIUM 241mg

  • Bread Salad: Preheat broiler. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl; stir with a whisk. Place 2 cups (1/2-inch) cubed Italian bread on a jelly-roll pan. Broil 2 minutes or until toasted; stir after 1 minute. Add bread to bowl; toss. Add 2 cups arugula and 1 1/2 cups quartered cherry tomatoes; toss. Serves 4 (serving size: 1 cup) CALORIES 159; FAT 8g (sat 2g); SODIUM 261mg

  • Caesar Vinaigrette: Combine 2 tablespoons extra-virgin olive oil, 1/2 teaspoon grated lemon rind, 2 teaspoons fresh lemon juice, 1/8 teaspoon freshly ground black pepper, 2 chopped canned anchovy fillets, and 1 minced garlic clove in a medium bowl, stirring with a whisk. Add 4 cups arugula; toss to coat. Sprinkle with 2 tablespoons shaved fresh Parmesan cheese. Serves 4 (serving size: about 1 cup) CALORIES 82; FAT 8g (sat 4g); SODIUM 117mg

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

94 calories; fat 4.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 3.1g; carbohydrates 10.4g; fiber 2.2g; iron 1mg; sodium 215mg; calcium 67mg.
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