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This arugula salad creation is a quick-and-easy solution to enhance any meal. Use the Maple-Thyme Baby Carrot recipe to add extra flavor and balance to this salad.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For vinaigrette, in a small bowl whisk together olive oil, shallot, vinegar, maple syrup, lemon juice, thyme, mustard, pepper and salt.

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  • In a large serving bowl combine arugula, roasted carrots and walnuts. Drizzle with vinaigrette; toss to coat. Sprinkle with pomegranate arils and cheese.

Nutrition Facts

120 calories; protein 1.8g; carbohydrates 10.6g; dietary fiber 2.2g; sugars 6.5g; fat 8.3g; saturated fat 1.5g; cholesterol 2.2mg; vitamin a iu 8476IU; vitamin c 6.3mg; folate 29.8mcg; calcium 60.5mg; iron 0.6mg; magnesium 20.1mg; potassium 262.8mg; sodium 113.8mg; added sugar 2.7g.
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