Arugula Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright Italian salad of peppery arugula, white beans, tomatoes, and red onion topped with shaved parmesan and pine nuts in a lemony vinaigrette. Substantial enough as a lighter main or classic as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups arugula
- 1 cup cherry tomatoes (halved)
- 1 cup cannellini beans (rinsed and drained)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup parmesan cheese (shaved)
- 2 tablespoons pine nuts (toasted)
- 1 tablespoon chopped parsley
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- salt and pepper to taste
At a glance
PER SERVING · TIME 16M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1m
- Sodium
- 522mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 180mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 522MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.