| Serves 6 / Arugula lends a tangy and peppery flavor to this simple yet satisfying salad. |
3 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 lemon, juiced
1-2 bunches fresh arugula, washed and dried
2 large tomatoes, cut into wedges
1/4 cup walnuts
10-12 Kalamata or other zesty olives
2-3 tablespoons grated Romano or Parmesan cheese
1. Mix olive oil, mustard, and lemon juice in a large salad bowl. Add arugula and tomato wedges, and toss to coat with dressing. Top with walnuts, olives, and cheese, and serve.
Reprinted with permission from The Glucose Revolution: The Authoritative Guide to the Glycemic Index (Marlowe & Co., 1999).
Calories 123,Fat 11,Perfat 76,Cholesterol 2,Carbo 5,Protein 3