Herb & Arugula Salad with Balsamic Vinaigrette

Herb & Arugula Salad with Balsamic Vinaigrette

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From the EatingWell Kitchen

This light basil, parsley and arugula salad recipe is tossed with a tangy balsamic vinaigrette. It's great with pizza or as a light side salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 2 cups arugula, trimmed if necessary
  • 1 cup torn fresh basil
  • ½ cup flat-leaf parsley
  • ¼ cup shredded Pecorino Romano cheese

Preparation

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  1. Whisk vinegar, mustard and sugar in a large bowl. Whisk in oil. Add arugula, basil, parsley and Pecorino Romano; toss to coat.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 72 calories; 6 g fat(2 g sat); 1 g fiber; 3 g carbohydrates; 3 g protein; 28 mcg folate; 5 mg cholesterol; 2 g sugars; 1 g added sugars; 1,483 IU vitamin A; 13 mg vitamin C; 114 mg calcium; 1 mg iron; 149 mg sodium; 114 mg potassium
  • Nutrition Bonus: Vitamin A (30% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: 0
  • Exchanges: ½ lean meat, ½ fat

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