Arugula Salad With Balsamic Dressing
Updated August 18, 2015
- Total Time
- 15 minutes
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Ingredients
1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon cold water
⅔ cup olive oil
½ pound arugula leaves
¾ cup coarsely chopped red onion
2 hard-cooked eggs
Garlic croutons (see recipe) coarsely chopped
Nutritional analysis per serving (4 to 6 servings)
4 grams carbs; 50 milligrams cholesterol; 256 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 1 gram fiber; 241 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
- Step 2
Beat the mixture vigorously while adding the oil.
- Step 3
Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
- Step 4
Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons
Private Notes
Comments
Are the hard cooked eggs to be chopped?
Are the hard cooked eggs to be chopped?