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The Barefoot Contessa's Arugula With Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.5646
Energy (kCal)1127.1492
Carbohydrates (g)12.8548
Total fats (g)110.2287
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl. | 2. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. | 3. Toss well and place the salad on individual plates. | 4. With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    arugula 1/2 lb 56.6991 8.2781 5.8513 1.4969
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    kosher salt 1/2 teaspoon 100.8669 0.0 22.4401 0.5667
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    parmigiano reggiano cheese 1/4 lb 100.8669 0.0 22.4401 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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