Arugula Salad With Avocado And Dried Cranberries Recipe - Cooking Index
Arugula Salad With Avocado And Dried Cranberries Recipe - Cooking Index
| 3 oz | Arugula or baby spinach - stemmed, washed, | |
| And dried | ||
| 1/2 | Avocado - diced | |
| 1 teaspoon | Red wine vinegar | |
| 1 tablespoon | Olive oil | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | Dried cherries or cranberries |
Place the arugula and avocado into a bowl. Drizzle the vinegar and olive oil over the salad and toss lightly until the arugula is coated. Season with salt and pepper to taste. Sprinkle with the cherries.
This recipe yields 2 to 3 servings.
Each of 3 servings: 108 calories; 120 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 1 gram protein; 4.95 grams fiber.
Source:
The Los Angeles Times, 01-16-2002
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