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Arugula Salad with Coppa and Pecorino Recipe
Mar 16, 2011 @ 9:54 PM
Posted by
Daily Value: 15%
Servings: 2
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 306Daily Value: 15%
Servings: 2
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 23g | 35% |
| Saturated | 11g | 55% |
| Carbs | 5g | 2% |
| Fiber | 1g | 5% |
| Sugars | 2g | 0% |
| Protein | 20g | 41% |
| Cholesterol | 62mg | 21% |
| Sodium | 724mg | 30% |
| Calcium | 713mg | 71% |
| Magnesium | 49mg | 12% |
| Potassium | 256mg | 7% |
| Iron | 1mg | 7% |
| Zinc | 2mg | 12% |
| Vitamin A | 1427IU | 29% |
| Vitamin C | 15mg | 25% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 15% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 54µg | 13% |
| Vitamin B12 | 1µg | 11% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 60µg | 74% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Need a real-life example of how sometimes simple is better when it comes to cooking? Check out this recipe — peppery arugula, salty coppa, and a spritz of tangy citrus. It's crave-worthy.
INGREDIENTS
- 3-4 ounces baby arugula (about 3-4 healthy handfuls)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- Juice of ½ lemon
- 8 pieces of coppa
- ½ cup shaved Pecorino Romano
DIRECTIONS
Rinse the arugula and dry thoroughly. Place in a large bowl and toss with olive oil, salt, and pepper. Remember though, the arugula is peppery on its own, and the coppa adds a touch of salt naturally, so you should go easy on the seasoning. Add lemon juice and toss again.
To serve, arrange coppa on a plate in one thin layer. Add the dressed greens and top with shaved Pecorino.
Recipe Details
Servings: 2
