Arugula Salad with Lemon & Sun-dried Tomatoes
Aug 31, 2017
Here is a refreshing wilted summer salad that can be prepared in less than 15 minutes!
You’ll love the taste of the peppery arugula combined with the sweet/tart flavor of the sun-dried tomatoes and lemon juice. Enjoy!
Arugula Salad with Lemon & Sun-dried Tomatoes
Prep/Cook Time: 13 minutes Number of Servings: 4
Ingredients:
- 4 ounces sun-dried tomatoes packed in herb oil, sliced
- 2 teaspoons herb oil from the sun-dried tomatoes
- 6 cups baby arugula
- 2 teaspoons lemon juice
- Zest of 1 lemon
- 8 ounces fresh mozzarella, sliced
- Pinch of salt (optional)
- Black pepper, to taste
Directions:
- Heat a medium skillet over medium-high. Add the sun-dried tomatoes and oil. Cook for 1 minute.
- Add the arugula and stir to coat in the oil. Cook for 30 to 45 seconds, just until wilted, and remove from the heat. Stir in the lemon juice and zest. Season with salt and pepper to taste, if desired.
- Transfer to a serving plate and top with the sliced cheese before serving.
Nutrition Facts (per serving):
Calories: 260 Protein: 13gm Total Carbohydrates: 12gm Sugars: 7.7gm
Fiber: 2.8gm Total Fat: 18gm Cholesterol: 40mg Sodium: 570mg
Recipe courtesy of the Daily Squeeze/Paramount Citrus
Melanie Kluzek, Registered Dietitian for County Market
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