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MAO Arugula Salad

Featured in the Honolulu Star-Bulletin on April 19, 2006.

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Ingredients:

MAO Arugula Salad

Salad:

  • 2 bags (5 ounces each) MAO organic arugula
  • Handful of cherry tomatoes, halved (Waialua Big Wave tomatoes are best)
  • Shavings of Parmigiano Reggiano

Dressing:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons organic balsamic vinegar
  • Salt and pepper to taste
  • 1/4 cup organic olive oil

Directions:

Salad:

  1. In your favorite large salad bowl, toss together arugula, tomatoes, and Parmigiano Reggiano.
  2. Toss salad with dressing.

Makes 6 servings.

Dressing:

  1. Whisk together mustard and vinegar; gradually whisk in olive oil.
  2. Season with salt and pepper.

Approximate Nutrient Analysis per serving (not including Parmigiano shavings and salt to taste):
110 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium, 5 g carbohydrate, 0 g dietary fiber, 2 g sugar, 2 g protein

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