4 Cups wild or baby Arugula
2 Cups grated carrots
2 Tablespoons broken walnuts (1/2 ounce)
1/4 Cup grated Parmesan cheese or crumbled blue cheese (1 oz)
1 El chopped fresh tarragon
For the dressing:
1 Tbsp fresh lemon juice
1 Tablespoon sherry vinegar
1 Tsp balsamic vinegar
Salt to taste
1 Tsp Dijon mustard
1 small garlic clove, mashed or fine minced (optional)
1/4 Cup olive oil extra vergine
Walnut 2 tablespoons oil
1. Combine the rocket, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup combine the lemon juice, vinegar, salt and mustard.Whisk together and add the garlic.Whisk in the oils.
3. Just before serving, toss the salad with dressing.
Yield:Serves four to six.
Preparation ahead:Can serve several hours before to combine the salad ingredients and covered in the refrigerator in a bowl.The Association will keep for several hours in or outside of the refrigerator.
Nutritional information per serving(four servings): 259 calories 25 grams of fat; 4 grams saturated fat; 4 grams cholesterol; 8 grams carbohydrates; 2 grams of fiber; 146 mg sodium (includes not salt added during preparation); 4 grams protein
Nutritional information per serving(6 servings): 172 calories; 16 grams of fat 2 g saturated fat; 3 G cholesterol; 5 grams carbohydrates; 1 grams of fiber; 98 mg sodium (includes not salt added during preparation); 2 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached latest book "the very best of recipes for health," was recently by Rodale books published.
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