Arugula Olive Salad with a Lemon Mustard Vinaigrette
Created by Kchurchill5 on October 25, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 1m
- Recipe #1316
Ingredients
- 6 cups arugula ( 1 1/2 per serving)
- 1/3-1/2 cup kalamata olives, cut in half (black olives are a good substitute)
- 1 medium red onion, cut in quarters and thin sliced
- Salt
- Pepper
- Dressing:
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon dijon mustard
- Splash white wine vinegar
How to Make
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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.
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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.
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Step 3: Finish and Serve ... Add the vinaigrette, mix and serve.
Nutritional Facts
- 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