4 Serves
15 Mins
Thoroughly wash the baby arugula and pat dry using paper towels.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
394 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
353 µg / 400 µgCalcium
834 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
180 mg / 420 mgPhosphorus
376 mg / 1,250 mgPotassium
1394 mg / 4,700 mgSodium
929 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper to create the dressing.
Place the baby arugula in a large serving bowl and drizzle with the prepared dressing, tossing gently to coat the leaves evenly.
Top the salad with fresh parmesan shavings and serve immediately.
59
g7
g30
g
