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Warm Arugula Salad with Corn and Cashews

Warm Arugula Salad with Corn and Cashews

Nutrition Facts
  • cal. (kcal) 314
Warm Arugula Salad with Corn and Cashews
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 4 mins
  • Carb Grams Per Serving: 27

Ingredients

  • 2 tablespoons dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons peanut or vegetable oil
  • 1/2 cup sliced shallots
  • 1 teaspoon minced jalapeno, with seeds
  • 1 cup fresh or frozen corn kernels
  • 2 cups coarsely chopped red bell pepper
  • 1 cup small broccoli florets, halved
  • 1 5 - ounce package arugula
  • 2/3 cup unsalted roasted cashews
  • 1/2 salt
  • 4 grated Parmesan

Directions

  1. In a small bowl, combine sherry and soy sauce.
  2. Heat a large wok or skillet over high heat. Add oil, shallots and jalapeno; stirfry 10 seconds or until fragrant. Add corn, pepper and broccoli; stir-fry 2 minutes or until broccoli is bright green.
  3. Add arugula, cashews, salt and sherry mixture; stir-fry 1 minute or until arugula is just wilted, almost all the liquid has evaporated and vegetables are tendercrisp. Sprinkle with Parmesan.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 314 cal., 20 g total fat (4 g sat. fat), 530 mg sodium, 27 g carb. (4 g fiber), 10 g pro.

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