Arugula Salad With Balsamic Dressing
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon Dijon-style mustard
- 1tablespoon balsamic vinegar
- 1teaspoon finely minced garlic
- Salt to taste if desired
- Freshly ground pepper to taste
- 1tablespoon cold water
- â…”cup olive oil
- ½pound arugula leaves
- ¾cup coarsely chopped red onion
- 2hard-cooked eggs
- Garlic croutons (see recipe) coarsely chopped
Nutritional analysis per serving (6 servings)
256 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 241 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.
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Preparation
- Step 1
Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
- Step 2
Beat the mixture vigorously while adding the oil.
- Step 3
Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
- Step 4
Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons
Private Notes
Comments
Are the hard cooked eggs to be chopped?