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Arugula Salad with Lemon Truffle Dressing

30 min
20 min prep
10 min cook

Serves 4

Ingredients

  • 5 oz Arugula
  • 1/4 cup Crumbled blue cheese
  • 6 tbsp Extra virgin olive oil
  • 1/2 tsp Ground black pepper
  • 2 tbsp Honey
  • 1/2 tsp Kosher salt
  • 3 tbsp Lemon, juiced
  • 6 oz Pancetta, diced and cooked
  • 1/4 cup Roasted, glazed walnuts
  • 1 tbsp White truffle oil

Instructions

  1. Whisk olive oil, lemon juice, truffle oil, honey, salt, and pepper until emulsified to create dressing.
  2. Arrange arugula greens, pancetta, blue cheese and walnuts in a bowl then drizzle dressing on top.

Nutrition

14gCarbs
48gFat
11gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories470
  • % Daily Value*
  • Total Fat
    • 48g
    • 74%
  • Saturated Fat
    • 11g
    • 55%
  • Trans Fat
    • 0g
  • Cholesterol
    • 45mg
    • 15%
  • Sodium
    • 1030mg
    • 43%
  • Total Carbohydrate
    • 14g
    • 5%
  • Dietary Fiber
    • 1g
  • Sugars
    • 12g
  • Protein
    • 11g
  • Vitamin C
    • 15%
  • Calcium
    • 10%
  • Iron
    • 4%
  • Vitamin A
    • 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.