Belly Full · by Amy Flanigan★ 5.0 (5)
Arugula Beet Salad
NUTRITION · PER SERVING10M COOK
CAL 18%·PRO 14%
CARBS 14G15% OF CAL
5G FIBER1G ADDED7G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 34G83% OF CAL
6G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, elegant salad of peppery arugula and roasted beets dressed with lemon vinaigrette, topped with cheese and walnuts. Beautiful and healthy, it works as a side or light lunch.
sideamericansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon honey
- Salt and pepper ( , to taste)
- 3 ounces baby arugula
- 2 medium beets ( (roasted, peeled, and diced into bite-sized pieces))
- 1/4 cup crumbled feta cheese
- 1/4 cup roughly chopped toasted walnuts
At a glance
PER SERVING · TIME 10M
CAL 18%·PRO 14%
CARBS 14G15% OF CAL
5G FIBER1G ADDED7G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 34G83% OF CAL
6G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 855mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 207mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 855MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.