Arugula Salad with Lemon Dressing
This simple arugula salad is tossed with a tangy lemon dressing, shaved Parmesan, and almonds for an easy side dish that pairs well with everything from quiche to pizza!
Print
Pin
Add to Collection
Servings:
Calories: 110kcal
Ingredients
- 4-5 cups arugula (about two large handfuls)
- 2 Tablespoons lemon juice (from about 1 small lemon)
- 2 Tablespoons olive oil
- ½ Tablespoon white wine vinegar
- 1 teaspoon honey
- Salt and black pepper (to taste)
- ¼ cup shaved Parmesan cheese
- ¼ cup toasted sliced almonds
Instructions
Prepare the vinaigrette.
- In a measuring cup or mason jar, combine lemon juice, olive oil, white wine vinegar, and honey. Shake or whisk well. Season with salt and pepper, to taste.
Toss the salad.
- In a large bowl, toss the arugula with the prepared dressing, shaved Parmesan, and toasted almonds. Serve immediately.
Notes
- The dressing can be made up to a week in advance. Store in the fridge, then bring to room temperature and shake well to reincorporate.
- To quickly toast almonds, toss them in a dry pan over medium heat. Cook, stirring occasionally, until lightly browned and fragrant, 2-4 minutes.
- This recipe is designed to be easy to make, even without measuring. Combine equal parts lemon juice and olive oil, a splash of vinegar, squirt of honey, and season to taste. Toss with a few handfuls of arugula and as much or as little Parmesan and almonds as you like (we like a lot!).
Nutrition
Calories: 110kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg