Arugula Salad
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Arugula Salad October, 2002 Serves 6 / Arugula lends a tangy and peppery flavor to this simple yet satisfying salad. 3 tablespoons extra-virgin olive oil 1/2 teaspoon Dijon mustard 1 lemon, juiced 1-2 bunches fresh arugula, washed and dried 2 large tomatoes, cut into wedges 1/4 cup walnuts 10-12 Kalamata or other zesty olives 2-3 tablespoons grated Romano or Parmesan cheese 1. Mix olive oil, mustard, and lemon juice in a large salad bowl. Add arugula and tomato wedges, and toss to coat with dressing. Top with walnuts, olives, and cheese, and serve. Reprinted with permission from The Glucose Revolution: The Authoritative Guide to the Glycemic Index (Marlowe & Co., 1999). Calories 123,Fat 11,Perfat 76,Cholesterol 2,Carbo 5,Protein 3 |
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