The Real Food Dietitians · by Jessica Beacom★ 5.0
Arugula Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 6%
CARBS 8G19% OF CAL
3G FIBER4G SUGAR2G OTHER
FAT 15G81% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, peppery arugula salad with a bright lemon-mustard dressing, topped with almonds, Parmesan, and fresh basil. This quick salad is fresh and clean-tasting, working as a side or light main course.
sidesaladdairy freegluten freevegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice (juice of ½ of a large lemon)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon pure honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine salt
- Pinch of pepper
- 1 (5-ounce) bag or carton fresh arugula
- 2 medium carrots, shaved into ribbons or shredded (about 1 cup)
- 1 small shallot, thinly sliced (¼ cup)
- 1 small pack (0.5 oz) fresh basil leaves, torn or roughly chopped
- ½ cup shaved Parmesan cheese, plus more for garnish (omit for dairy-free)
- ⅓ cup toasted sliced almonds
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 6%
CARBS 8G19% OF CAL
3G FIBER4G SUGAR2G OTHER
FAT 15G81% OF CAL
2G SAT13G 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
- 176mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 70mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.