Arugula Salad

By Pierre Franey

Published July 12, 1988

Total Time
10 minutes
Rating
4(15)
Comments
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Ingredients

Yield:4 servings

  • ½ pound arugula leaves

  • 1 teaspoon finely chopped garlic

  • ½ cup coarsely chopped red onion

  • 2 tablespoons red-wine vinegar

  • Salt and freshly ground pepper to taste

  • 4 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 145 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 229 milligrams sodium; 2 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

  1. Step 1

    Pick over arugula leaves and remove and discard tough stems. Rinse and drain leaves well. Pat dry. There should be about 6 cups, loosely packed. Combine leaves with garlic and onions in a bowl.

  2. Step 2

    Put vinegar in a small bowl and add salt and pepper. Start beating while gradually adding oil. Pour dressing over salad and toss.

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4 out of 5
15 user ratings
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Smarbha

Any insight into where to put the garlic?

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