Arugula Salad

Arugula Salad

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From: Diabetic Living Magazine

In just 15 minutes and with only four ingredients, you can whip together this quick-and-easy salad to serve with any meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 cups fresh arugula
  • 2 cups coarsely chopped radicchio
  • ¼ cup bottled reduced-fat balsamic vinaigrette
  • ¼ cup toasted pine nuts (see Tip)

Preparation

  • Prep

  • Ready In

  1. In a large bowl toss the arugula and radicchio together. Drizzle vinaigrette over the salad and toss to coat. Divide among four serving plates. Sprinkle with pine nuts.
  • Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 85 calories; 7 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 44 mcg folate; 0 mg cholesterol; 3 g sugars; 720 IU vitamin A; 6 mg vitamin C; 53 mg calcium; 1 mg iron; 118 mg sodium; 222 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

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