Spring Herb Salad with Almonds
| 10 |
10 |
169 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
5 min |
4
|
Crunchy and refreshing side salad.
Ingredients
|
1/4 cup
|
Almonds, toasted
(chopped)
|
|
2 cup
|
Arugula
|
|
2 tbsp
|
Parsley, fresh
|
|
2 tbsp, leaves
|
Tarragon, fresh
|
|
2 tbsp
|
Dill, fresh
|
|
1 whole lemon(s)
|
Lemon juice
|
|
2 tbsp
|
Olive Oil, Extra Virgin
|
|
1 pinch
|
Sea Salt
|
|
1 dash
|
Black pepper
|
|
1 large
|
Orange
(sliced in rounds, optional)
|
Instructions
- Heat a pan on medium-high and toast the almonds. Cook for 3-4 minutes, being careful not to burn them. Set aside.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Combine the fresh arugula, parsley, tarragon, and dill in a large bowl, then drizzle the dressing over top.
- Toss to combine the salad.
- Top with toasted almonds and orange slices.
Notes:
Nutritional Highlights:
Arugula is high in B vitamins, including folate, and immune-boosting antioxidants.
Nutrition Facts
Per Portion
Calories
169
Calories from fat
109
Calories from saturated fat
14.0
Total Fat
12.1 g
Saturated Fat
1.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.0 g
Monounsaturated Fat
7.7 g
Cholesterol
0
Sodium
50 mg
Potassium
417 mg
Total Carbohydrate
11.9 g
Dietary Fiber
2.6 g
Sugars
5.2 g
Protein
4.4 g
Dietary servings
Per Portion
| Fruit |
0.4 |
| Meat Alternative |
0.2 |
| Vegetables |
0.5 |
Energy sources
Meal Type(s)
