Arugula Salad

By Edie

  • 6 cup fresh chopped arugula (3 bunches)

  • 2 oz Cheese, parmesan & romano, shredded

  • 12 fresh cherry tomatoes , stems removed and cut in half

  • 3 tbsp extra virgin olive oil

  • 3 tbsp fresh lemon juice

  • 1 pinch black pepper , freshly ground

  1. Holding onto the stem ends, swish the arugula leaves in 2 or 3 changes of cold water to remove all sandy soil clinging to the leaves.

  2. Drain well on paper towels. Remove and discard the tough stem ends.

  3. Put half of the cheese in a salad bowl. Cover with cherry tomatoes and arugula. Chill until ready to serve.

  4. When ready to serve, whisk together the olive oil and lemon juice. Drizzle over the arugula and toss lightly. Top with the remaining cheese and a generous grinding of fresh pepper. Serve at once.

  5. Additional Information

  6. To spice up this salad, mix in red pepper flakes and oregano into the lemon-oil dressing.

Nutritional Facts

Amount Per Serving
Calories 53.9
Total Carbs 0.7g
Dietary Fiber 0.2g
Sugars 0.3g
Total Fat 5g
Saturated Fat 1.4g
Unsaturated Fat 3.5g
Potassium 41.6mg
Protein 2.2g
Sodium 59.4mg
Dietary Exchanges
1 Fat
1/4 Meat

dinner salad tomatoes salads parmesan romano cheese carbs under 5g arugula low carb calcium vitamin d side side dish vegetarian vegetables

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