Arugula Salad with Beets
Servings
4servings
Ingredients
Instructions
  1. On a large platter, arrange the arugula. Cut the beets into thin wedges and scatter over arugula.
  2. Drizzle the vinaigrette over vegetables. Roughly chop the pistachios, walnuts, and pecans. Sprinkle nuts over salad. Season with salt and pepper to taste.
Recipe Notes

Instead of vinaigrette, you can add 1/4 cup olive oil and 2 tablespoons lemon juice or another type f vinegar.
Nutrition Facts
Arugula Salad with Beets
Amount Per Serving
Calories 303 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 8g
Cholesterol 0mg 0%
Sodium 387mg 16%
Potassium 575mg 16%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 14g
Protein 6g 12%
Vitamin A 13%
Vitamin C 14%
Vitamin D0%
Calcium 6%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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