Arugula Salad with Lemon Vinaigrette Recipe
A vibrant, peppery arugula salad tossed with a bright lemon honey vinaigrette, shaved Parmesan, and toasted pine nuts. Perfect as a fresh appetizer or light main course.
- Prep Time: 10
- Total Time: 10
- Yield: 4
- Category: Recipes
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Extra-virgin olive oil
Fresh lemon juice
Honey
Dijon mustard
Sea salt
Freshly ground black pepper
Arugula
Shaved Parmesan or Pecorino cheese
Toasted pine nuts
Instructions
Whisk olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper in a large serving bowl until emulsified.
Toss in arugula until evenly coated.
Top with shaved Parmesan or Pecorino cheese and toasted pine nuts just before serving.
Notes
Use light avocado oil as an olive oil substitute. Maple syrup or agave nectar work for vegan versions. Ensure arugula is dry before tossing. Pecorino Romano is a great cheese alternative. Serve immediately for best texture.
Nutrition
- Serving Size: 1 salad
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2.5g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Find it online: https://doughdazzle.com/arugula-salad-recipe/