Broccoli and Arugula Salad

5
Average: 5 (1 vote)
(1 vote)
Broccoli and Arugula Salad
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
152
calories
Calories

Healthy, because

Even smarter

Nutritional values

This light summery salad is a good source of fiber, vitamin C and antioxidants.

Add some grilled chicken to this salad to turn it from an appetizer into a light but satiating main dish.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories152 kcal(7 %)
Protein4.6 g(5 %)
Fat13 g(11 %)
Carbohydrates4 g(3 %)

Ingredients

for
4
Ingredients
2 tablespoons
14 ounces
1 bunch
4
1 bunch
2 tablespoons
1 pinch
Sugar (optional)
2 tablespoons
2 tablespoons

Preparation steps

1.

Toast almond slivers in a dry frying pan.

2.

Rinse the broccoli and divide into florets. Cook in boiling salted water for 2 minutes until al dente, pour into a colander and rinse with cold water. Drain.

3.

Rinse and spin dry arugula, and chop as desired. Rinse and slice tomatoes.

Distribute the broccoli, arugula, and tomatoes on salad plates. Sprinkle with almond slivers.

4.

Rinse and finely chop scallions. Mix together vinegar, salt, pepper, sugar and both types of oil. Stir in the scallions. Pour over the salad.