The Simple Veganista · by Julie | The Simple Veganista
Simple Arugula Salad Recipe
NUTRITION · PER SERVING5M COOK
CAL 7%·PRO 3%
CARBS 9G26% OF CAL
5G FIBER1G SUGAR3G OTHER
FAT 12G72% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery arugula tossed with a bright lemon vinaigrette, topped with red onion, toasted pine nuts, and parmesan. A fresh, easy salad ready in five minutes that pairs well with quiche, frittata, or pasta.
sideitaliansaladgluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 5 oz baby arugula (about 6–8 cups)
- ½ small red onion, thinly sliced (optional)
- ⅓ cup toasted pine nuts or walnuts*
- ¼ cup shaved or grated vegan parmesan (or 2 Tbsp nutritional yeast)
- 2 tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard (optional
- ¼ teaspoon sea salt
- Freshly cracked black pepper
At a glance
PER SERVING · TIME 5M
CAL 7%·PRO 3%
CARBS 9G26% OF CAL
5G FIBER1G SUGAR3G OTHER
FAT 12G72% 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
- 161mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 75mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.