Gluten Free Warm Arugula Salad (Edit recipe)

While living in sunny Florida, one of my closest friends graciously invited me over for dinner, fully knowing that she'd need to take some extra time and thought to make a meal that was entirely gluten free and safe for me to enjoy. Having friends who willingly cater to your dietary needs is a true gift. She prepared a lightened-up version of chicken Milanese, with the main star being this warm arugula salad with sautéed garlic, red onions, lemon, and parmesan cheese. I had never tasted anything quite like it and fell in love instantly. Here's how you can make it, too!

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	157
Fat:	11 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	7 g
Sodium:	264 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by allisappetite

Serves: 3

Ingredients

5 oz Arugula
2 - 3 Tbsp Extra Virgin Olive Oil
10 oz Grape Tomatoes, quarted
1 whole Red Onion, thinly sliced
4 whole Garlic, 4 cloves (or more), minced
1 whole Lemon, halved
0.333 cup Parmesan Cheese, shaved
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pan over medium-low heat, add olive oil.
Toss in red onion and garlic, along with a pinch of salt, stirring occasionally. Cook until onions are soft and translucent.
While it cooks, transfer arugula to a serving bowl, squeeze lemon juice over, add salt and pepper, and toss.
Once onions and garlic are cooked, add grape tomatoes and season with salt and pepper. The tomatoes will only cook for a couple minutes until they soften and warm up slightly. You don't want them to break down.
Transfer warm onion, garlic, and tomato mixture to the arugula. Toss until arugula wilts.
Add Parmesan cheese, then toss again. Give it a taste and adjust any seasoning as needed.

Notes

This recipe is simple and lets the ingredients speak for themselves. If you like more cheese - add it. More lemon - add it. More greens - add them! As the salad is dressed the day of serving, it's best enjoyed right away and doesn't make great leftovers without getting too soggy. Enjoy the salad with chicken, shrimp, salmon. You could even toss it into some pasta!