Arugula Salad With Parmigiano Reggiano
|Baby arugula||1⁄2 Pound|
|White wine vinegar||1 1⁄2 Tablespoon|
|Extra virgin olive oil||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|Parmigiano-reggiano cheese||2 Tablespoon|
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.
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