Herb & Arugula Salad with Balsamic Vinaigrette

July/August 2013

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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.

Herb & Arugula Salad with Balsamic Vinaigrette

Makes: 4 servings, 3/4 cup each

Serving Size: 3/4 cup each

Active Time:

Total Time:


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


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


Per serving: 72 calories; 6 g fat (2 g sat, 3 g mono); 5 mg cholesterol; 3 g carbohydrates; 1 g added sugars; 3 g protein; 1 g fiber; 149 mg sodium; 114 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value), Vitamin C (22% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 lean meat, 1/2 fat

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