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    You are in: Home / Recipes / Arugula, Pine Nuts and Parmesan Salad Recipe
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    Arugula, Pine Nuts and Parmesan Salad

    Arugula, Pine Nuts and Parmesan Salad. Photo by katia

    1/1 Photo of Arugula, Pine Nuts and Parmesan Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Feingold Mom's Note:

    Easy and goes with everything!

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    Units: US | Metric

    Dijon mustard vinaigrette (makes 1/3 cup)


    1. 1
      Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
    2. 2
      Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.

    Ratings & Reviews:

    • on January 03, 2008


      Wordeful salad! I used grated parmigiano instead of shaved was my only change. I absolutely loved it! Thanks so much for posting!

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    • on September 27, 2007


      My first recipe for PAC Fall 2007 couldn't have been any better! I followed the recipe to a "t" and LOVED every forkful. The bite of the shallot, sweet tartness of the lemon/sugar combine perfectly with the peppery arugula. Even the kids (teens) ate it without question (first time eating arugula). This is my new favorite salad recipe (and I already made another batch of dressing for tomorrow!). Thanks Chef, for posting! Roxygirl

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    Nutritional Facts for Arugula, Pine Nuts and Parmesan Salad

    Serving Size: 1 (86 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 262.5
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 4.0 g
    Cholesterol 7.2 mg
    Sodium 221.6 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 1.2 g
    Sugars 7.5 g
    Protein 6.2 g

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