The Girl Who Ate Everything · by Christy Denney★ 5.0 (1)
Arugula Salad
NUTRITION · PER SERVING5M COOK
CAL 4%·PRO 5%
CARBS 2G7% OF CAL
1G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 9G87% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick salad of peppery arugula with shaved Parmesan tossed in a lemon vinaigrette. Ready in 5 minutes as a fresh side.
sideamericansaladgluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 ounces arugula ((about 8-10 cups))
- 1/2 cup shaved Parmesan
- 1/4 cup extra virgin olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- salt and pepper to taste ((about 1/2 teaspoon salt and 1/8 teaspoon pepper))
At a glance
PER SERVING · TIME 5M
CAL 4%·PRO 5%
CARBS 2G7% OF CAL
1G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 9G87% 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
- 244mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 71mg
- Calcium
- 79mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.