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Arugula Salad With Parmigiano Reggiano

Healthy.Eater's picture
Ingredients
  Baby arugula 1⁄2 Pound
  White wine vinegar 1 1⁄2 Tablespoon
  Extra virgin olive oil 4 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Parmigiano-reggiano cheese 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Party

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4.21154
Average: 4.2 (13 votes)

Nutrition Rank

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 mg8.8%

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

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Arugula Salad With Parmigiano Reggiano Recipe