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Arugula & Red Onion Salad

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Submitted by 5medinas

Arugula and red onion salad tosses peppery greens with thin red onion in a sharp red wine vinegar and olive oil dressing. A 5-minute Italian side that pairs with grilled meats or pasta.

YIELD

3 servings

PREP

5 min

COOK

0 min

READY

8 min

Arugula and red onion salad is the kind of five-minute Italian side that lets the ingredients do all the work. Three quarters of a pound of arugula gets a bath, a spin, and a toss with thinly sliced red onion, minced garlic, red wine vinegar, olive oil, salt, and black pepper. That is the entire recipe.

The peppery, mustardy bite of arugula is the star here, so do not crowd it with too many other ingredients. Cheap dressings or fancy additions only mask what makes the green special. The thinly sliced red onion adds sharpness and color contrast, while the raw garlic delivers a pungent backbone.

The ratio matters. Three tablespoons of olive oil to one tablespoon of red wine vinegar is the classic 3:1 vinaigrette ratio, perfect for greens with assertive flavor. Less oil and the vinegar overwhelms; more and the greens go limp under too much fat.

Pro Tips

  • Slice the red onion as thinly as possible. Thick slices overpower the salad with raw onion intensity; paper-thin rings dissolve into the dressing as they sit.
  • Soak sliced red onion in cold water for 5 minutes before adding to mellow the bite if your onion is particularly aggressive.
  • Toss right before serving. Arugula wilts quickly under dressing; even 10 minutes too soon and the leaves go sad and limp.
  • Use a quality extra virgin olive oil. With this few ingredients, the oil’s flavor matters as much as the greens.

Variations

  • Add shavings of Parmesan cheese with a vegetable peeler for an Italian classic upgrade.
  • Toss in a handful of toasted pine nuts or walnuts for a crunchy textural contrast.
  • Top with thinly sliced ripe pear or fresh figs in season for a sweet-bitter combination.

Ingredients

¾ 340.2
POUND G ARUGULA (ROQUETTE)
leaves
1 1
MEDIUM MEDIUM RED ONION
thinly sliced
1 5
TEASPOON ML GARLIC
minced
1 15
TABLESPOON ML RED WINE VINEGAR
3 45
TABLESPOONS ML OLIVE OIL
1
X SALT
to taste *
1
X BLACK PEPPER
fresh ground, to taste *

Directions

Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry.

Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 180 69% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 8g
Vitamin A 54% Vitamin C 38%
Calcium 21% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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