Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (30)
Arugula Salad
NUTRITION · PER SERVING5M COOK
CAL 7%·PRO 8%
CARBS 7G20% OF CAL
4G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G74% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery arugula with Parmesan and pine nuts, dressed simply with lemon vinaigrette. An elegant, quick salad that works for any occasion.
sideitaliansaladgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¾ teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 5 ounces arugula
- ¼ cup shaved Parmesan or pecorino cheese
- ¼ cup toasted pine nuts
At a glance
PER SERVING · TIME 5M
CAL 7%·PRO 8%
CARBS 7G20% OF CAL
4G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G74% OF CAL
2G SAT9G 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
- 127mg
- Total sugar
- 2g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 109mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.