Recipe Details
Ingredients
-
4cupsyoung arugula leaves, rinsed and dried
-
1cupcherry tomatoes, halved
-
¼cuppine nuts
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¼cupgrated Parmesan cheese
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2tablespoonsgrapeseed or olive oil
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1tablespoonrice vinegar
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salt and freshly ground black pepper to taste
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1largeavocado – peeled, pitted, and sliced
Cooking Directions
-
Combine arugula, tomatoes, pine nuts, Parmesan, oil, and vinegar in a large, lidded plastic bowl. Season with salt and pepper, then cover with the lid and shake to mix.
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Divide salad onto serving plates and top with avocado slices.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories257 | |
| % Daily Value * | |
| Total Fat 23g |
30% |
| Saturated Fat 4g |
19% |
| Cholesterol 4mg |
1% |
| Sodium 381mg |
17% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 6g |
21% |
| Total Sugars 1g |
|
| Protein 6g |
12% |
| Vitamin C 17mg |
19% |
| Calcium 101mg |
8% |
| Iron 2mg |
9% |
| Potassium 560mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
