Peppery arugula makes a wonderful complement to the crunch of celery in this salad. Arugula is a bitter digestive aide and a terrific source of vitamins A and C, calcium, and folic acid. Find it in markets in the spring, early summer, and fall, or try your hand at growing your own. Arugula is easy to grow from seeds and will provide you with plenty of salads in no time.
1 shallot, thinly sliced
3 celery stalks, cut into 1-inch pieces about ¼ inch thick
2 cups loosely packed arugula
1 tablespoon extra-virgin olive oil
2 tablespoons white wine vinegar
Freshly ground black pepper
2 tablespoons grated Parmesan cheese
1 In a medium bowl, toss the shallot, celery stalks, and arugula.
2 In a small bowl, whisk the olive oil, vinegar, and pepper. Pour the dressing over the salad, and toss to coat. Top with Parmesan cheese and serve.
Substitution tip: For a milder salad, you can substitute an equal amount of baby salad greens, or mix 1 cup of salad greens and 1 cup of arugula.
Per Serving Calories: 45; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 2mg; Carbohydrates: 1g; Fiber: 0g; Protein: 1g; Phosphorus: 23mg; Potassium: 47mg; Sodium: 47mg