Arugula Salad

This refreshing Arugula Salad is perfect for any occasion, keeping the leaves perky and fresh until serving.

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Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine American

Servings people

Calories 182 kcal

Equipment

large bowl
Small bowl
whisk

Ingredients

5 ounces baby arugula
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice about ½ lemon
1 teaspoon honey
kosher salt to taste
freshly ground black pepper to taste
½ ounce parmesan cheese thinly shaved with a vegetable peeler
2 tablespoons pine nuts toasted if desired, see recipe note

Instructions

Place arugula in a large bowl.
Whisk together olive oil, lemon juice, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle dressing over arugula and gently toss to coat.
Transfer salad to serving platter if desired and top with parmesan shavings and pine nuts. Serve.

Notes

If you prefer toasted pine nuts: Place a small dry skillet over medium-low heat until hot. Add pine nuts; cook and stir 2 to 3 minutes until nuts are fragrant and lightly golden. Transfer to a small bowl to cool. (Don't leave the nuts in the hot skillet to cool as they burn easily.)

Nutrition

Serving: 1saladCalories: 182kcalCarbohydrates: 4gProtein: 3gFat: 18gSaturated Fat: 3gCholesterol: 2mgSodium: 67mgPotassium: 161mgFiber: 1gSugar: 2gVitamin A: 869IUVitamin C: 7mgCalcium: 99mgIron: 1mg

Keyword baby shower, date night, dinner party, Mother's Day, Vegetarian