Arugula and Vinaigrette

By Marian Burros

Published November 30, 1993

Total Time
About 5 minutes
Rating
4(6)
Comments
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Featured in: PLAIN AND SIMPLE; A Matter of Vegetables and Timing

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Ingredients

Yield:3 servings

  • 6 ounces arugula

  • 1 ½ teaspoons olive oil

  • 1 ½ teaspoons raspberry vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

2 grams carbs; 35 calories; 2 grams monosaturated fat; 3 grams fat; 1 gram fiber; 15 milligrams sodium; 1 gram protein; 1 gram 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

    Wash arugula, remove tough stems and dry.

  2. Step 2

    In serving bowl, whisk oil and vinegar and stir in arugula, mixing well to coat.

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4 out of 5
6 user ratings
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