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+ servings
5 from 3 votes
Arugula Salad with Almonds & Lemon Dill Vinaigrette
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian & Vegan
Course: Entree
Cuisine: American
Keyword: vinaigrette, almond, salad, arugula, dill, lemon
Servings: 4 people
Calories: 176 kcal
Author: Amie Valpone
  1. Place Brussels sprouts in a steamer basket in a medium pot with 1-2 inches of water over medium-heat. Steam for 10-12 minutes or until sprouts are tender. Remove from heat; rinse under cold water and set aside.
  2. In a large bowl, combine arugula, onion, red bell pepper and almonds; set aside.
  3. Using a sharp knife, slice cooled Brussels sprouts in half, lengthwise and add to arugula mixture.
  4. In a small bowl, whisk remaining ingredients and pout over arugula mixture; gently toss to coat.
  5. Serve immediately.
Recipe Notes

Calories: 114 Fat: 7.6g Protein: 3.3g Carbs: 10.6g Fiber: 3.8g Sugar: 4g Sodium: 144mg

Nutrition Facts
Arugula Salad with Almonds & Lemon Dill Vinaigrette
Amount Per Serving
Calories 176 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 151mg7%
Potassium 532mg15%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 5g6%
Protein 5g10%
Vitamin A 2498IU50%
Vitamin C 105mg127%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.