This bright green salad is good with any entree.

Serves 8 - 1 cup servings & 1 tablespoon shaved cheese

2 cups water
1 cup shelled green peas (about 1 pound unshelled)
6 cups trimmed arugula
1/4 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shaved fresh pecorino Romano cheese

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.

Fresh Pea and Arugula Salad

Per Serving 35 Calories; 2g Fat (44.9% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 0 Fruit; 1/2 Fat.


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