Lemon Parmesan Arugula Salad
At this point, my friends and I just call this "The Salad".
PREP TIME
5 minutes
COOK TIME
5 minutes
INGREDIENTS
10
Serves: 4
Ingredients
- 111 Arugula, carton
- .5 cup.5 cup.5 cup Extra Virgin Olive Oil
- .25 cup.25 cup.25 cup Lemon Juice, freshly squeezed (about 1 lemon)
- 111 Lemon zest, of one lemon
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- .25 cup.25 cup.25 cup Parmesan Cheese, grated
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- .25 cup.25 cup.25 cup Pine Nuts, or walnuts
- .25 cup.25 cup.25 cup Parmesan Cheese, shaved (for topping)
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Process
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
- Start by lightly toasting the pine nuts in a pan over medium low heat until browned and aromatic. Allow to cool and reserve.
- In a measuring cup, whisk together the extra virgin olive oil, mustard, and lemon juice until they lightly emulsify. Whisk in the lemon zest, grated parmesan cheese, salt, and pepper. Chill and reserve until ready to serve.
- In a large bowl, place the cleaned arugula and toss with the vinaigrette until everything is coated. Toss in the pine nuts and some of the shaved parmesan, reserving the remainder for garnish. Plate, serve, and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Pescetarian Salads Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 342 |
| Fat: | 34 g |
| Carbohydrates: | 5 g |
| Protein: | 4 g |
| Cholesterol: | 8 g |
| Sodium: | 326 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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