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Arugula Salad

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Place settingFrancois Dischinger
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Serves 1| Hands-On Time: 10m | Total Time: 10m

Ingredients

  • 1 cup arugula
  • 1/2 cup pomegranate seeds
  • 1 clementine, broken into sections
  • 1 cup shaved Parmesan
  • 1 teaspoon white wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon black pepper

Directions

  1. In a bowl, combine the arugula, pomegranate seeds, clementine, and Parmesan.
  2. Drizzle on the vinegar and oil, season with the pepper, and toss.
February 2007
See Nutritional Information for this recipe »

Nutritional Information

  • Per Serving
  • Calories 365
  • Fat  22g
  • Sat Fat  8g
  • Cholesterol  35mg
  • Sodium  621mg
  • Protein  18g
  • Carbohydrate  28g
  • Sugar  19.5g
  • Fiber  5g
  • Iron  1mg
  • Calcium  508mg
What does this mean? See Nutrition 101.

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Quick Tip

Cheese
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

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