According to Step Ahead's Nutritionist, Sari Greaves, RDN, this 5-ingredient recipe is a nutrition rock star!
Arugula pairs well with robust flavors. This peppery salad green is a staple in Italian and Mediterranean cuisines. An excellent source of vitamin K and only 5 calories per cup, arugula is often eaten raw and can add spice to sandwiches and pasta dishes. For sandwiches, choose a 100% whole grain 100- calorie pita or wrap piled high with grilled vegetables & arugula- for a protein topper, add a small grilled chicken breast, salmon patty, or veggie burger and 1 tablespoon of hummus or greek yogurt as a creamy topping. For an Italian twist, use pasta as a "condiment" instead of a a "main entree" by adding 1/2 cup of whole wheat pasta (100 calories) to a vegetable salad.
Don't forget to whip out your measuring cups and spoons to keep this recipe skinny on the waistline!
10 cups pre-washed baby arugula (about 6 ounces)
1/2 cup crumbled feta cheese, not packed
4 clementines, peeled, segmented, and chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
Black pepper to taste
Makes 6 servings, 150 calories per serving.
In a large bowl, combine arugula, cheese, and clementine segments. Pour oil and lemon juice over salad; toss to blend. Season with black pepper to taste.