Description
This Arugula Salad with Parmesan cheese and a simple homemade lemon dressing is healthy, fresh, and delicious. This versatile salad is easy to customize and goes well with almost any dinner entree.
Ingredients
- 6 ounces baby arugula (about 4 cups)
- 1/4 cup Parmesan cheese, shaved
For the dressing:
- 1 tablespoon lemon juice, freshly squeezed
- 3 tablespoons extra virgin olive oil
- ⅛ teaspoon salt (or more to taste)
- ⅛ teaspoon ground black pepper (or more to taste)
Instructions
- In a small mixing bowl, combine lemon juice, olive oil, salt and pepper. Stir well to mix.
- In a large serving bowl, add arugula and the dressing. Toss well to combine.
- Sprinkle with shaved Parmesan cheese on top and serve immediately.
Notes
How to store: Place leftover salad in an airtight container or large Ziploc bag and refrigerate for up to 3 days. It is best to store the dressing and greens separately to last longer.
Freezing? It’s not recommended to freeze arugula salad as greens typically don’t fare well when frozen and thawed. The texture will change and the arugula will become limp and mushy.
- Prep Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American