Arugula Salad
This simple arugula salad comes together in less than 10 minutes for an easy side salad! It combines peppery arugula, parmesan and toasted almonds all tossed in a delicious lemon balsamic dressing.
Servings: 4
Ingredients
- 5 oz arugula
- 1-2 oz shaved parmesan
- ⅓ cup toasted almond slices or sunflower seeds
Lemon Balsamic Dressing
- ¼ cup extra virgin olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon white balsamic vinegar or more lemon juice
- 1 teaspoon honey or maple syrup
- ¼ teaspoon salt
- Pinch of black pepper
Instructions
- In a small mixing bowl whisk together your dressing ingredients. Alternatively, you can add everything to a mason jar, cover and shake to combine.
- Add arugula to a large salad bowl. Pour 1/2 of the dressing over the arugula and toss to fully coat.
- Top with shaved parmesan and nuts and serve immediately, adding more dressing as desired.
Notes
- Storage: Store leftovers of the dressed salad, store in an airtight container in the fridge for 1-2 days. The arugula will wilt and loose its crispness as it sits, but it'll still taste delicious.
- Switch up the dressing: I love the simple lemon balsamic dressing, but feel free to use your favorite dressing here. Some other ideas are: white balsamic vinaigrette, balsamic vinaigrette, apple cider vinaigrette and red wine vinaigrette.
Nutrition
Serving: 1/4 recipe | Calories: 236kcal | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 12mg | Sodium: 440mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g