Recipe Image

Arugula Salad

  • 15 m
  • 15 m
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.”


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


  • 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.
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