Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (3)
Lemon Arugula Salad
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 4%
CARBS 2G9% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 11G91% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, quick salad of peppery arugula dressed with lemon and olive oil. Works as a light side dish or palate cleanser paired with heavier mains.
sideamericansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 5 ounces arugula ((I like using baby arugula))
- ½ lemon ((freshly juiced))
- 3 TBSP quality extra virgin olive oil ((one you enjoy the taste of))
- ⅛ tsp sea salt
- ⅛ tsp freshly ground black pepper
- Parmigiano-Reggiano cheese (to taste)
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 4%
CARBS 2G9% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 11G91% 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
- 10m
- Sodium
- 55mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 113mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 55MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.