Jerusalem Artichoke and Arugula Salad with Parmesan

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 2 Tbsp orange juice
  • 1 1/4 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 1/2 Fl Oz extra virgin olive oil
  • 1 Lb Jerusalem Artichokes , trimmed, peeled, and thinly sliced
  • 1/4 Lb arugula
  • 2 Oz Parmesan cheese , shaved
Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat.

Test-kitchen tip: Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.
Calories
200 Cal
Fat
14 g
Carbs
15 g
Protein
5.8 g
Fiber
1.6 g
Sugar
8.3 g
Cholesterol
8.3 mg
Sodium
160 mg


Nutrients

Fiber     1.6 g
Fat     14 g
Sugar     8.3 g
Carbs     15 g
Protein     5.8 g
Calories     200 Cal

Fats

Fat, Poly     1.4 g
Fat, Mono     9 g
Fat, Sat     3.2 g
Fat, Trans     0 g
Fat, Percent     62 %

Vitamins

Vitamin, K     33 mcg     27 %
Vitamin, A     630 IU     21 %
Vitamin, B12     0.2 mcg     8.9 %
Niacin     1.1 mg     6.8 %
Riboflavin     0.1 mg     8.7 %
Vitamin, C     9.2 mg     10 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     5.2 %
Vitamin, E     1.9 mg     13 %
Panto, Acid     0.5 mg     8.9 %
Choline     28 mg     5.1 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     140 mg     20 %
Magnesium     29 mg     6.8 %
Copper     0.2 mcg     17 %
Fluoride     0 mcg     0.3 %
Zinc     0.6 mg     5.2 %
Cholesterol     8.3 mg     0.2 %
Sodium     160 mg     11 %
Selenium     2.6 mcg     4.7 %
Manganese     0.1 mg     1.9 %
Potassium     440 mg     9.3 %
Iron     3.1 mg     39 %