Arugula Salad with Lemon Vinaigrette
Arugula Salad with Lemon Vinaigrette is an incredibly simple, everyday salad that somehow feels special! Peppery fresh arugula gets tossed with big shavings of Parmesan cheese (yes, that's it!) and a bright, tangy lemon dressing makes it go well with many dishes. It adds the perfect fresh contrast to richer meals, and is ready in just 5 minutes!
Servings: 4
Calories: 164kcal
Ingredients
- 3 ounces arugula
- ½ cup Parmesan or Pecorino cheese
For the Vinaigrette
- 1 clove garlic minced
- ½ teaspooon kosher salt
- 10 grinds fresh black pepper
- ½ teaspoon dijon mustard
- 1 teaspoon honey
- ½ lemon juiced (about 3 Tablespoons)
- 3 Tablespoons olive oil
Instructions
- Add all the ingredients for the vinaigrette to a jar with a lid and shake well to emulsify.
- Add the arugula and big shavings of Parmesan cheese (use a vegetable peeler) to a bowl and toss with the amount of dressing you like.
- Serve with more shaved Parmesan over the top.
Notes
- Cheese - It's best to buy a block of Parmesan or Pecorino cheese and use a vegetable peeler to get big shavings. Toss some with the salad and add some over the top.
- Dressing - Extra vinaigrette will keep in the jar in the fridge for a few weeks and can be used on any salad. You could also substitute 3 Tablespoons of white wine vinegar for the lemon juice. You likely will not use it all for this recipe.
- Pairing - Try this lemony salad with my Blackened Chicken Alfredo Pasta!
Nutrition
Calories: 164kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 262mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 11mg | Calcium: 199mg | Iron: 1mg