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

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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