Arugula Salad with Almonds & Lemon Dill Vinaigrette
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian & Vegan
Course:
Entree
Cuisine:
American
Keyword:
salad, arugula, dill, lemon, vinaigrette, almond
Servings: 4 people
Calories: 176 kcal
Ingredients
- 12 medium Brussels sprouts
- 4 cups Earthbound Farm Organic Arugula
- 1 small red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1/4 cup raw almonds
- 2 Tbsp. extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tsp. freshly squeezed orange juice
- 2 Tbsp. finely chopped fresh dill
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. crushed red pepper
- 1/4 tsp. fresh orange zest
Instructions
-
Place Brussels sprouts in a steamer basket in a medium pot with 1-2 inches of water over medium-heat. Steam for 10-12 minutes or until sprouts are tender. Remove from heat; rinse under cold water and set aside.
-
In a large bowl, combine arugula, onion, red bell pepper and almonds; set aside.
-
Using a sharp knife, slice cooled Brussels sprouts in half, lengthwise and add to arugula mixture.
-
In a small bowl, whisk remaining ingredients and pout over arugula mixture; gently toss to coat.
-
Serve immediately.
Recipe Notes
Calories: 114 Fat: 7.6g Protein: 3.3g Carbs: 10.6g Fiber: 3.8g Sugar: 4g Sodium: 144mg
Nutrition Facts
Arugula Salad with Almonds & Lemon Dill Vinaigrette
Amount Per Serving
Calories 176
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 151mg7%
Potassium 532mg15%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 5g6%
Protein 5g10%
Vitamin A 2498IU50%
Vitamin C 105mg127%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.