Arugula Salad with Cherry Tomatoes and Shaved Parmesan
(makes 12 servings)
| 6 | cups (3 bunches or about 4 1/2 ounces, 135 g) fresh arugula leaves |
| 1 | 2-ounce (60 g) chunk of Italian Parmigiana-Reggiano cheese |
| 12 | large cherry tomatoes, stems removed and cut in half |
| 3 | tablespoons (45 ml) olive oil |
| 3 | tablespoons (45 ml) fresh lemon juice |
- Holding onto the stem ends, swish the arugula leaves in 2 or 3 changes of cold water to remove all sandy soil clinging to the leaves. Drain well on paper towels. Remove and discard the tough stem ends.
- Using a vegetable peeler, shave the Parmesan into long, thick strips. Place half of the cheese in a salad bowl. Top with cherry tomatoes and arugula. Chill until ready to serve.
- When ready to serve, whisk together the olive oil and lemon juice. Pour over the arugula and toss lightly. Top with the remaining cheese shavings and a generous grinding of fresh pepper. Serve at once.
| Per serving: | 58 calories (73% calories from fat), 2 g protein, 5 g total fat (1.4 g saturated fat), 2 g carbohydrate, trace dietary fiber, 4 mg cholesterol, 92 mg sodium |
| Exchanges: | 1 fat |
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