Arugula Salad with Lemon Vinaigrette
This Arugula Salad with Lemon Vinaigrette is light, zesty, and the perfect complement to any meal. The peppery bite of fresh arugula pairs beautifully with a bright, homemade lemon dressing that comes together in seconds.
Servings: 4
Calories: 102kcal
Ingredients
Arugula Salad
- 5 ounces Arugula lettuce
- 1 ounce parmesan cheese, shaved
- salt and freshly cracked pepper to taste
Lemon Vinaigrette Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoons white wine vinegar
- 1 tablespoons fresh lemon juice
- freshly cracked pepper to taste
Instructions
- In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, and black pepper until well blended. Set aside.
- Rinse and drain the arugula thoroughly, then pat dry if needed. Use a vegetable peeler to shave one ounce of Parmesan into thin slices.
- Add the arugula and Parmesan shavings to a large salad bowl. Drizzle with the lemon vinaigrette, tossing gently to coat.
- Taste and adjust with extra lemon juice, black pepper, or salt if desired. Serve immediately, garnished with lemon slices, if using.
Notes
Storage Store salad in an airtight container in the refrigerator without dressing. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
Freeze This dish is not freezer-friendly.
Reheat No reheating is required.
Substitutions
- Parmesan: Use Pecorino Romano for a sharper, slightly saltier bite.
Nutrition
Calories: 102kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 124mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 897IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 1mg
