Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Arugula Salad
NUTRITION · PER SERVING15M COOK
CAL 15%·PRO 15%
CARBS 28G36% OF CAL
7G FIBER0G ADDED0G INTRINSIC4G OTHER16G TOTAL SUGAR
FAT 21G62% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple salad of peppery arugula with fresh pears, cherry tomatoes, almonds, and Parmesan, dressed in bright lemon vinaigrette. Elegant, fresh, and versatile.
sideamericansaladgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ⅛ teaspoon Kosher salt
- freshly ground black pepper (to taste)
- 6 ounces baby arugula (8 cups loosely packed)
- 2 small pears (cored and sliced)
- 4 ounces cherry or grape tomatoes (halved)
- ⅓ cup sliced almonds
- 2 ounces shaved Parmesan cheese
At a glance
PER SERVING · TIME 15M
CAL 15%·PRO 15%
CARBS 28G36% OF CAL
7G FIBER0G ADDED0G INTRINSIC4G OTHER16G TOTAL SUGAR
FAT 21G62% OF CAL
5G SAT17G 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
- 15m
- Sodium
- 281mg
- Total sugar
- 16g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 322mg
- Calcium
- 222mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.