Once Upon a Chef · by Jennifer Segal★ 5.0 (33)
Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 7%
CARBS 2G5% OF CAL
1G FIBER0G ADDED1G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 12G89% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple arugula salad dressed with lemon, olive oil, and shaved Parmigiano-Reggiano. Light, fresh, and elegant as a starter or side.
sideitaliansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 5 ounces (or 5 generous handfuls) arugula
- 1 tablespoon fresh lemon juice, (from one lemon)
- 3 tablespoons extra virgin olive oil, (best quality such as Lucini)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Big hunk Parmigiano-Reggiano cheese
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 7%
CARBS 2G5% OF CAL
1G FIBER0G ADDED1G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 12G89% OF CAL
3G 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
- 15m
- Sodium
- 131mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 57mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.