Arugula Salad with Lemon-Dijon Dressing


  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 3 cups arugula
  • 1/2 cup grape tomatoes
  • 1/2 cup canned white beans, rinsed and drained
  • 2 slices rye bread, toasted and cut into 1-inch cubes
  • 1 tablespoon grated Parmesan cheese


1. Combine first 3 ingredients in a small bowl, stirring with a whisk.

2. Combine arugula, tomatoes, and beans in a large bowl. Add dressing; toss gently. Top with rye bread croutons and cheese.

  • Prep Time:
  • Yield: Makes: 1 serving

Nutritional Information

Calories per serving: 400
Fat per serving: 10g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 18g
Carbohydrate per serving: 61g
Fiber per serving: 11g
Cholesterol per serving: 5mg
Sodium per serving: 710mg
Rs per serving: 1.8g

Good to Know

Most croutons are made from stale white bread, which is nearly devoid of resistant starch and fiber. Here, you�ll use rye bread instead, for an extra dose of RS.

CarbLovers Diet Cookbook