1ounceParmesan Cheese (preferably Parmigiano Reggiano, at room temperature)
Instructions
In a small bowl, whisk together the red wine vinegar, water, olive oil, salt and pepper until well blended.
In a large bowl combine the arugula, sliced mushrooms, grape tomato halves, sliced onions, and olives if using.
Drizzle the dressing over the salad a little at a time, tossing well to coat everything with the dressing. (You may need less dressing than you have, especially if you prefer your salads lightly dressed.)
Using a vegetable peeler, shave very thin slices of Parmesan on top of the salad and serve immediately.
Recipe Notes
I love the peppery taste of arugula, but if you don't you could always use baby spinach or mesclun instead. A few sliced black olives make a tasty addition too.Serving size: 2-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Weight Watchers Italian Arugula Salad
Amount Per Serving (2.5 cups)
Calories 110Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 10g3%
Fiber 0.5g2%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.