Arugula and Vinaigrette

By Marian Burros

Total Time
About 5 minutes
Rating
4(6)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; A Matter of Vegetables and Timing

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 servings
  • 6ounces arugula
  • 1½teaspoons olive oil
  • 1½teaspoons raspberry vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

34 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 15 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

  1. Step 1

    Wash arugula, remove tough stems and dry.

  2. Step 2

    In serving bowl, whisk oil and vinegar and stir in arugula, mixing well to coat.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.