Salad of Kumquats, Dates and Shaved Parmesan
Updated May 23, 2024
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5kumquats
- 4handfuls baby arugula
- ½cup flat-leaf parsley leaves
- 2Medjool dates, pitted and diced
- ¼cup Parmesan shavings (made +++with a vegetable peeler)
- 2teaspoons lemon juice
- 2tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Nutritional analysis per serving (4 servings)
150 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 4 grams protein; 146 milligrams sodium
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.
Powered by
Preparation
- Step 1
Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl. Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss.
Private Notes
Comments
This is excellent. We used romaine instead of arugula because that’s what we had. I am not much of a salad fan, but my wife made this and it could change my mind about salad!
Delicious! I did add a thinly sliced shallot to the lemon juice and let it sit for about 10 minutes before adding olive oil. We have a huge tray of dates to eat so happy to find this recipe!
Surprised at how delicious this salad was. Used regular lettuce but added the parsley which was important. The flavors work-try it!