Arugula Salad With Parmigiano Reggiano Recipe

Summary

Difficulty LevelVery EasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Baby arugula1⁄2 Pound
 White wine vinegar1 1⁄2 Tablespoon
 Extra virgin olive oil4 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Parmigiano-reggiano cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 733 Calories from Fat 640

% Daily Value*

Total Fat 70 g107.1%

Saturated Fat 10.8 g54.1%

Trans Fat 0 g

Cholesterol 26.5 mg

Sodium 641.5 mg26.7%

Total Carbohydrates 9 g3%

Dietary Fiber 3.9 g15.6%

Sugars 4.7 g

Protein 15 g31%

Vitamin A 111.9% Vitamin C 57.2%

Calcium 68.6% Iron 20.6%

*Based on a 2000 Calorie diet

Directions

1. Carefully wash and dry the arugula, making sure all of the sand and dirt are removed.
2. Place the cleaned and dried arugula in a large salad bowl. Drizzle with the vinegar and oil. Toss to mix; then season to taste with salt and pepper. Toss again to mix well.
3. Using a vegetable peeler, shave strips of Parmigiano-Reggiano over the salad.
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