Arugula Olive Salad with a Lemon Mustard Vinaigrette
Recipe: #1316
October 25, 2011
Categories: Salads, Side Dishes, Onions, Heart Healthy, Low Carbohydrate, Low Fat, more
"This is such a nice simple salad. Tons of flavor with the arugula, and the dressing is so light and fresh tasting. I prefer kalamata olives in this recipe, but this picture I took used black olives which is a good substitute. This dressing will hold up for a week in the refrigerator, so may extra. I can get arugula either in a bag or box at the grocery store, or in a small paper bag at the market, so the amounts for salad is difficult to list."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (99 g)
- Calories 170.3
- Total Fat - 16.6 g
- Saturated Fat - 3.4 g
- Cholesterol - 7.4 mg
- Sodium - 19.2 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 1 g
- Sugars - 2 g
- Protein - 1.7 g
- Calcium - 76.2 mg
- Iron - 0.6 mg
- Vitamin C - 8.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Salad ... This is very flexible. I try to base the salad on 1 1/2 cups of arugula per person, but you can adjust that. Add as many olives and onions as you like. Add everything in a serving bowl with a splash of white wine vinegar (1/2-3/4 teaspoon), season with salt and pepper; and toss to combine.
Step 2
Vinaigrette ... In a small bowl or cup, add the lemon juice, olive oil and mustard and whisk well. The dressing is very simple and can be used on other greens as well, so you can make more if you like, it will stay in the refrigerator for a week. Most vinaigrettes are 3-1, but sometimes I like to add a bit more acid (lemon juice), just adjust it to your tastes.
Step 3
Finish and Serve ... Add the vinaigrette, mix and serve.
Tips
No special items needed.
0 Reviews
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