Spicy slightly peppery arugula is a great example of a hearty green that can be used as a salad. These leaves hold up well and won’t go soggy under the oil and vinegar dressing. A nice change from other baby leaf varieties.
Serves 4 Time 15 minutes
2 tbsp red wine vinegar
2 tbsp water
2 tbsp olive oil, extra virgin
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
8 c arugula, baby leaves
2 c baby bella, thinly sliced
1 c grape tomatoes, halved
1/4 c red onion, thinly sliced
1 oz parmigiano reggiano
- In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
- Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Yields 1 salad per serving.
Nutrition Info : calories 91, fat 7g, protein 3.2g, carbohydrates 3.7g, sodium 282mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center
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