Skinnytaste · by Gina Homolka★ 5.0 (11)
Arugula Salad
NUTRITION · PER SERVING5M COOK
CAL 5%·PRO 6%
CARBS 2G10% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 9G85% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery baby arugula dressed with lemon, olive oil, and shaved Parmesan. A crisp, light side that complements grilled fish, steak, and poultry.
sidemediterraneansaladgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups baby arugula (4 oounces)
- 2 tablespoons extra virgin olive oil
- 1/2 large lemon
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- 1 ounce shaved Parmesan Cheese (about 1/2 cup )
At a glance
PER SERVING · TIME 5M
CAL 5%·PRO 6%
CARBS 2G10% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 9G85% OF CAL
2G SAT6G 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
- 5m
- Sodium
- 216mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 109mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.