Recipe and Arugula Salad
Recipe: #10538
September 15, 2013
Categories: Salads, Lettuce, Radish, 5-Minute Prep, One-Pot Meal, Labor Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, No Eggs, Vegetarian, more
"This is a old favorite. When I first made it, watercress was what I used; now, that arugula has become more available - and, popular, I prefer to use that. They both have a peppery flavor; but, I really prefer arugula over watercress. Just a couple of simple ingredients; and, you have a fantastic salad."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (267.4 g)
- Calories 258.8
- Total Fat - 18.9 g
- Saturated Fat - 4.9 g
- Cholesterol - 31.1 mg
- Sodium - 475.4 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 0.4 g
- Sugars - 0.5 g
- Protein - 18.2 g
- Calcium - 248.2 mg
- Iron - 2.4 mg
- Vitamin C - 60.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Salad ... Add the radishes, arugula, shallot, and basil to a serving bowl, and toss to combine.
Step 2
Dressing ... Add the lemon juice, olive oil, and a pinch of salt and pepper to the salad and toss. Add the cheese, and toss once more. Check for seasoning again; but, remember that the cheese is salty, so go easy.
Step 3
Serve and ENJOY! ... A nice change from the traditional lettuce/or mixed greens. It is really delicious; and, it goes with just about anything.
Tips
No special items needed.
0 Reviews
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