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

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Eleanor Craig

Quick And Light Bresaola Over Arugula. A healthy salad mixed with artisan cured meats and shaved Parmigiano Reggiano.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Italian

Servings 5 people

Calories 89 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups arugula wild
• 2 tablespoons olive oil extra virgin
• 4 tablespoons lemon juice
• 1 teaspoon Sugar
• 6 slices Bresaola I used Citterios’
• ⅓ cup Parmigiano Reggiano shaved
• 1 pinch salt to taste
• 1 pinch ground black pepper to taste

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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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