2. 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4|
|Calories from Fat: 202 (84%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 12.5mg||4 %|
|Sodium 262.2mg||9 %|
|Potassium 199.2mg||5 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.6g|
|Protein 8.3g||12 %|
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Calories per serving: 241
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