Herb & Arugula Salad with Balsamic Vinaigrette
From EatingWell: July/August 2013
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.
- 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
- 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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- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- July/August 2013