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Ingredients
US|METRIC
4 SERVINGS
- 4 cups arugula
- 1 cup Brussels sprouts (sliced thin)
- 1/2 cup frozen peas (thawed)
- 1/4 cup red onion (sliced thin)
- 1 cup cherry tomatoes (or grape tomatoes, halved)
- 1/3 cup Kalamata olives (pitted and halved)
- 1 cup ciliegine (halved, or diced fresh mozzarella)
- 1/3 lb. roast beef (very thinly sliced leftover, I used eye of round roast, or use leftover steak, chicken, pork, shrimp)
- 2 Tbsp. Parmigiano Reggiano (or grana padana shaved)
- 1 clove garlic (minced)
- 1 tsp. Dijon mustard
- 1/2 tsp. lemon zest
- 1 1/2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 2 Tbsp. sun-dried tomatoes in oil (finely minced)
- 1 Tbsp. oil (from sun dried tomatoes)
- 1 pinch kosher salt
- 1 pinch black pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium620mg26% |
| Potassium370mg11% |
| Protein13g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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