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Arugula Salad with Mustard and Walnuts

Add a couple of ingredients to the greens and you've got a delicious appetizer!

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Arugula salad with mustard and walnuts
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 4 g
Fats 82 % 37 g
Carbohydrates 9 % 4 g
363 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

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  • Toast the walnuts in a dry skillet over low heat for about 5 minutes, until fragrant, then chop them. Whisk together the mustard and wine vinegar, and add salt and pepper. Continuing to whisk, slowly pour in the olive oil. Tear the arugula by hand and add it to the mustard-oil mixture. Sprinkle with the walnuts and serve — the arugula salad with mustard and walnuts is ready.

Caloric content of the products possible in the composition of the dish

  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Arugula - 25  kcal/100g

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