From Once Upon a Chef
Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano
- Time
- 15 min
- Makes
- 4
- Ingredients
- 6
6 things you may not have.
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Ingredients
- 5 ounces (or 5 generous handfuls) arugula
- 1 tablespoon fresh lemon juice, (from one lemon)
- 3 tablespoons extra virgin olive oil, (best quality such as Lucini)
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Big hunk Parmigiano-Reggiano cheese
Nutrition · per serving
- Calories
- 173 kcal
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 266 mg
- Protein
- 8 g
- Cholesterol
- 13 mg
- Carbohydrate
- 2 g
- Saturated fat
- 4 g
As published by Once Upon a Chef.
The method
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