Arugula Salad with Lemon Vinaigrette
This arugula salad is the one you've been looking for! Peppery arugula mixed with bright tomatoes, parmesan, and dressed with fresh lemon vinaigrette. Perfection!
Servings 4
Calories 298kcal
Ingredients
For the Salad
- 5 ounces baby arugula
- 1 cup cherry tomatoes halved
- 1/4 cup parmesan cheese freshly grated
For the lemon vinaigrette dressing
- 2 lemons juiced (about 1/4 cup juice)
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
To make lemon vinaigrette
- Whisk together all dressing ingredients except the olive oil.2 lemons, 1 teaspoon Dijon mustard, 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper
- When blended, slowly add in the 1/2 cup extra virgin olive oil - whisking fast so it emulsifies.
For the Salad
- Add the 5 ounces baby arugula to a bowl, and top with 1 cup cherry tomatoes
- Pour dressing over salad and mix well to combine.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and grate 1/4 cup parmesan cheese over the top.
- Devour.
Notes
Make ahead
This is a great salad to make ahead, wait until just before you serve to add the dressing and parmesan.
Substitutions/Additions
If you don't have fresh lemon juice you can use vinegar (I like apple cider vinegar, but balsamic vinegar goes well in this too!)
Add some toasted pine nuts when you add the cheese. Trust me, it kicks it up to uber-fancy!
If you REALLY love lemon flavor - add a pinch of lemon zest to the dressing.
Nutrition
Calories: 298kcal | Carbohydrates: 9g | Protein: 4g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 421mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1072IU | Vitamin C: 43mg | Calcium: 152mg | Iron: 1mg
