Arugula Salad
A vibrant, peppery arugula salad with fresh tomato and onion, tossed in a tangy lemon-balsamic vinaigrette, perfect as a light starter or side dish for any meal.
Ingredients
Instructions
- Remove and discard arugula stems and cut leaves crosswise into 1/2-inch pieces.
- Transfer arugula to a bowl.
- Cut tomato into 1/2-inch dice and add to arugula.
- Add sliced red onion to the bowl.
- Whisk together lemon juice, balsamic vinegar, olive oil, salt, and white pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Transfer veal chops to a warm dinner plate and top with approximately 1 cup of arugula salad.
Nutrition & Diet Analysis (per serving)
339
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).