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Recipe Name: Arugula, Pine Nut And Parmesan Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Pine nuts
3 Ounce(s) Arugula, stemmed and
2 Ounce(s) Parmigiano-Reggiano Cheese
1 Tablespoon(s) Red wine vinegar
Freshly ground black pepper
2 Tablespoon(s) Extra virgin olive oil
Fine sea salt to taste
1 Preheat the oven to 350F.
Spread the nuts loosely on a baking sheet. Toast until lightly
browned, about 10 minutes. Check every few minutes to avoid burning
the nuts. Remove from the oven and turn out onto a large plate to
cool. 3. In a large shallow salad bowl, combine the arugula and
toasted pine nuts. Using a vegetable peeler, shave the Parmesan cheese
into long thick strips directly into the bowl. Season the salad with
fine sea salt and toss gently to blend. 4. Drizzle 1 tablespoon
vinegar over the salad and season with pepper, and toss to blend. Add
just enough oil to very lightly coat the arugula, and toss to blend.
Serve immediately, arranging on large serving plates. Posted to
MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)
From: HP_WALLS@WOCO.OHIO.GOV Recipe By : Patricia Wells/Trattoria

Nutrition (calculated from recipe ingredients)
Calories: 120
Calories From Fat: 98
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 6.4mg
Potassium: 183.3mg
Carbohydrates: 3.1g
Fiber: 1g
Sugar: 1g
Protein: 2.9g

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