Ingredients for Arugula Rocket And Parmesan Salad
- 5 oz (140g) arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 4 ounces (110g) Parmigiano Reggiano cheese, shaved
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How to Make Arugula Rocket And Parmesan Salad
- Wash and thoroughly dry 5 oz (140g) of arugula.
- Remove thick stems from the arugula leaves.
- Tear the arugula leaves into bite-sized pieces.
- In a large bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Add the arugula to the bowl and gently toss to coat.
- Divide the salad between two plates.
- Using a vegetable peeler, shave 2 ounces (55g) of Parmesan cheese over each salad.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
21g
Carbs
0g