Anytime Arugula Salad

Anytime Arugula Salad might be just the salad you are searching for. This recipe makes 4 servings with 195 calories, 7g of protein, and 13g of fat each. For $1.97 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of nuts, balsamic vinegar, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. 27 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a gluten free and primal diet. It is brought to you by Well Plated. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Try Anytime Cucumber Salad, The Commander’s Palace Salad Dressing – have this New Orleans favorite anytime, and Anytime eggs for similar recipes.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

5 ounces arugula (about 5 cups)

1 tablespoon balsamic vinegar

4 medium carrots, shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (if you're in a hurry, you can use the pre-bagged grated carrots)

1 pint cherry tomatoes, halved

1 tablespoon chopped mild fresh herbs, such as chives, parsley, or tarragon (optional)

1/2 teaspoon kosher salt

2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)

3 tablespoons chopped sunflower seeds or chopped nuts—toasted and chopped walnuts, pecans, and pistachios are all delicious (optional)

2 tablespoons extra-virgin olive oil

1/3 cup large Parmesan cheese shavings (see pictures—don't skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler)

Equipment:

bowl

measuring cup

canning jar

whisk

Cooking instruction summary:

Place the arugula, carrots, and tomatoes in a large bowl. In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid). Drizzle enough over the arugula to moisten it, then toss to combine. Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

 

Step by step:


1. Place the arugula, carrots, and tomatoes in a large bowl.

2. In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).

3. Drizzle enough over the arugula to moisten it, then toss to combine.

4. Sprinkle Parmesan and any desired nuts or herbs over the top.

5. Serve immediately with a drizzle of extra dressing as desired.


Nutrition Information:

Quickview
195k Calories
6g Protein
13g Total Fat
14g Carbs
39% Health Score
Limit These
Calories
195k
10%

Fat
13g
21%

  Saturated Fat
2g
18%

Carbohydrates
14g
5%

  Sugar
7g
8%

Cholesterol
5mg
2%

Sodium
485mg
21%

Get Enough Of These
Protein
6g
13%

Vitamin A
10736IU
215%

Vitamin C
37mg
45%

Vitamin K
44µg
42%

Manganese
0.45mg
22%

Calcium
178mg
18%

Potassium
597mg
17%

Phosphorus
158mg
16%

Vitamin E
2mg
15%

Folate
56µg
14%

Fiber
3g
14%

Magnesium
51mg
13%

Copper
0.24mg
12%

Vitamin B6
0.22mg
11%

Iron
1mg
10%

Vitamin B3
1mg
8%

Vitamin B1
0.11mg
7%

Vitamin B2
0.12mg
7%

Zinc
0.95mg
6%

Vitamin B5
0.56mg
6%

Selenium
2µg
4%

Vitamin B12
0.1µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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