Quick And Light Bresaola Over Arugula

by Eleanor Craig
Quick And Light Bresaola Over Arugula

With most salads, there are so many competing flavors, and so much stuff shoved into one bowl. Why all the fuss? You wouldn’t wear hoop earrings with a big chunky necklace? I decided a minimalist approach could be the solution to my easy salad. Starting with arugula, a nutrient-rich bitter green packed with vitamin E, beta carotene, and dietary fiber, I devised this Bresaola Over Arugula salad that’s worthy of an entrée billing.

Quick And Light Bresaola Over Arugula

Quick And Light Bresaola Over Arugula

Eleanor Craig
Quick And Light Bresaola Over Arugula. A healthy salad mixed with artisan cured meats and shaved Parmigiano Reggiano.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 5 people
Calories 89 kcal

Ingredients
 
 

  • 3 cups arugula wild
  • 2 tablespoons olive oil extra virgin
  • 4 tablespoons lemon juice
  • 1 teaspoon Sugar
  • 6 slices Bresaola I used Citterios’
  • cup Parmigiano Reggiano shaved
  • 1 pinch salt to taste
  • 1 pinch pepper to taste

Instructions
 

  • In a small bowl, whisk together EVOO, lemon juice, sugar, and a few dashes of salt and pepper, then set aside.
  • Toss arugula with dressing, stirring thoroughly. Plate greens, then add shaved Parmigiano and bresaola. Finally, sprinkle it with black pepper before serving.

Nutrition

Calories: 89kcalCarbohydrates: 2gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 139mgPotassium: 70mgFiber: 0.3gSugar: 2gVitamin A: 338IUVitamin C: 6mgCalcium: 99mgIron: 0.3mg
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