Vegetarian
Arugula Salad
Description
Let’s take it easy with a quick, healthy side like this Arugula Salad with lemon balsamic dressing. This flexible recipe goes with just about anything (chicken, seafood, pizza, and even brunch recipes like quiche all taste fab with arugula). It’s simple, endlessly customizable, and the bright dressing makes it the best arugula salad you’ll ever make.
Ingredients
- 5 ounces arugula about 5 cups
- ⅓ cup large Parmesan cheese shavings see pictures—don’t skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler
- 3 tablespoons chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts pecans, and pistachios are all delicious (optional)
- 1 tablespoon chopped mild fresh herbs of choice such as chives, parsley, or tarragon (optional)
- FOR MORE VEGGIES (optional):
- 4 medium carrots shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (if you’re in a hurry, you can use the pre-bagged grated carrots)
- 1 pint cherry tomatoes halved
- FOR THE DRESSING:
- 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
Directions
- Place the arugula and any optional veggies in a large bowl.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
- Drizzle enough over the arugula to moisten it, then toss to combine.
- Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
