Arugula Salad
While all salad greens are very low in calories, not all give you a good dose of nutrients. Arugula is one leafy green vegetable that stands out as a rich source of many vitamins and minerals. Consider the difference between iceberg lettuce and arugula. Arugula contains about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce. Go green!
INGREDIENTS
Serves 4
5-8 ounces fresh arugula (prewashed)
1 chunk good quality Parmesan cheese
½ cup toasted pine nuts, cooled
10 cherry tomatoes, halved
Lemon Vinaigrette
Juice of one large lemon
¼ cup (or less) of good quality cold-pressed olive oil
Salt and pepper to taste
While all salad greens are very low in calories, not all give you a good dose of nutrients. Arugula is one leafy green vegetable that stands out as a rich source of many vitamins and minerals. Consider the difference between iceberg lettuce and arugula. Arugula contains about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce. Go green!
INGREDIENTS
Serves 4
5-8 ounces fresh arugula (prewashed)
1 chunk good quality Parmesan cheese
½ cup toasted pine nuts, cooled
10 cherry tomatoes, halved
Lemon Vinaigrette
Juice of one large lemon
¼ cup (or less) of good quality cold-pressed olive oil
Salt and pepper to taste
METHOD
Place the arugula in a large bowl. Shave as much Parmesan as desired and put aside. Add in tomatoes and toasted pine nuts. In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour enough dressing over the salad to moisten. Toss well. Next, place Parmesan on top and serve immediately to keep from wilting.
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