Arugula And Parmesan Salad With Aged Port Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Dujour01 | 1 | Servings |
INGREDIENTS
| Salt | ||
| Pepper | ||
| 8 | oz | Aged Port |
| 4 | oz | Balsamic vinegar |
| 12 | oz | Extra virgin olive oil |
| 6 | oz | Arugula salad |
| 1 | c | Aged Parmesan cheese, shaved |
INSTRUCTIONS
For the vinaigrette: In a large mixing bowl, add salt and pepper and aged port. Stir until salt is dissolved. Add balsamic vinegar and whisk in extra virgin olive oil. To serve: To 6 ounces arugula, add aged port vinaigrette. Drizzle the amount you would like. Sprinkle aged Parmesan over salad. Yield: 2 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9288 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 362.9mg
Potassium: 765.4mg
Carbohydrates: 26g
Fiber: 2.9g
Sugar: 20.4g
Protein: 5g