| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | T | Fresh lemon juice |
| 1 | t | Dijon-style mustard |
| Salt and freshly ground | ||
| black pepper | ||
| 4 | T | Olive oil |
| 5 | c | Arugula leaves, trimmed |
| washed dried and chilled | ||
| 1 | Red onion, peeled cut into | |
| very thin rings and | ||
| soaked | ||
| in ice water for 15 | ||
| minutes | ||
| 1/2 | c | Shaved parmesan |
INSTRUCTIONS
1997 In a large bowl whisk together the lemon juice and mustard, seasoning with salt and pepper to taste. Drain the red onion and pat dry. Just prior to serving the salad, add the arugula and red onion to the dressing and toss to coat. Taste and adjust seasoning with additional lemon juice, salt and pepper if necessary. Sprinkle the salad with the shaved Parmesan and serve immediately. Yield: 4 servings Recipe by: Cooking Live Show #CL8905 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30,
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Nutrition (calculated from recipe ingredients)
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Calories: 702
Calories From Fat: 605
Total Fat: 68.6g
Cholesterol: 44mg
Sodium: 1119.2mg
Potassium: 95.9mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: <1g
Protein: 19.6g