Arugula Salad Recipe
This fresh Arugula Salad recipe is bright and tangy with a homemade balsamic lemon vinaigrette that is bold and full of flavor. Prepare this onion and tomato rocket salad with freshly shaved parmesan cheese and toasted pinenuts for lunch or dinner!
Servings: 5
Calories: 154kcal
Ingredients
- 6 ounces Baby Arugula
- ⅓ cup Red Onion sliced
- ½ cup Cherry Tomatoes halved or quartered
- 3 tablespoons Pine Nuts toasted
- ¼ cup Shaved Parmesan Cheese
For Dressing
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Lemon Juice
- ¼ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Freshly Cracked Pepper
Instructions
- To make the dressing, combine extra virgin olive oil, balsamic vinegar, lemon juice, garlic powder, salt, pepper and whisk well.
- In a large bowl, add arugula rocket, sliced red onions, and cherry tomatoes. Drizzle the prepared balsamic lemon vinaigrette and give a very gentle toss to coat.
- Top with toasted pine nuts and parmesan shavings. Serve!
Notes
Storage
Store the leftover salad in an airtight container in the refrigerator for one day.
Tips
- Be sure to use clean and dry arugula to avoid soggy leaves in the salad. There should be no excess moisture in the arugula.
- Toss the salad with the dressing just before serving to prevent the greens from wilting.
- Use a vegetable peeler to shave the parmesan into tiny ribbons.
- Enjoy with shredded or grated parmesan cheese instead of shaved parmesan.
Nutrition
Calories: 154kcal | Carbohydrates: 5g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 325mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 921IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 1mg