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1 servings
suggest servings
| 3/4 | pound | arugula | leaves |
| 1 | medium | red onion | thinly sliced |
| 1 | teaspoon | garlic | minced |
| 1 | tablespoon | red wine vinegar | |
| 3 | tablespoons | olive oil | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | fresh ground |
Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry.
Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve.
| % Daily Value* | |
| Total Fat 42.0g | 64% |
| Saturated Fat 6.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 121mg | 5% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 8.0g | 34% |
| Sugars 24.0g | |
| Protein 12.0g | 23% |
| Vitamin A | 162% | Vitamin C | 113% | |
| Calcium | 62% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
This was so yummy and I don't even care for cream of mushroom soup. The pork ends up being so tender. The casserole almost tastes like a stew without all of the liquid.
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