Jo Cooks · by Joanna Cismaru★ 5.0 (3)
Arugula Salad
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 10%
CARBS 4G14% OF CAL
1G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G76% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery arugula with lemon dressing and shaved Parmesan. Light, fresh, and ready in 10 minutes.
sideitaliansaladgluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon honey
- salt and pepper (to taste)
- 4 cups baby arugula
- ½ cup Parmesan cheese (shaved with a vegetable peeler)
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 10%
CARBS 4G14% OF CAL
1G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G76% OF CAL
3G SAT7G 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
- 372mg
- Total sugar
- 2g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 143mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.