Recipe: Tomato and Arugula Salad with Parmigiano-Reggiano
This immune-boosting arugula salad packs a sweet and tangy combination of flavor.
Arugula is a peppery green source of vitamins, A, B and C. The sweetness of the tomatoes, a good balsamic vinegar and the nutty savoriness of the cheese is a perfect balance of flavors. This salad from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, is a delicious combination of sweet and zest.
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¾ pound ripe tomatoes
8 ounces arugula
Salt and freshly ground black pepper
1 large red onion, peeled and chopped
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
3 ounces Parmigiano-Reggiano cheese
Makes 4 servings.
Total fat: 13g
Saturated fat: 4.5g
Trans fat: 0g
Total Carbohydrate: 10g
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)