Don't miss another issue…      Subscribe

Arugula Salad with Lemon Parmesan Vinaigrette

 

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.
20

Yield

4

servings

Prep

8

min

Cook

0

min

Ready

12

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

cup Parmesan cheese
4 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice
freshly squeezed, or to taste
1 ¼ teaspoons lemon zest
freshly grated
5 cups arugula (roquette)
well rinsed and dried, packed
1 cup cherry tomatoes
halved
1 x Parmesan cheese
shaved, for garnish, optional
*

Directions

Combine parmesan, olive oil, lemon juice and zest in a food processor and blend until smooth.

In a large salad bowl, toss the dressing with the arugula and tomatoes until evenly coated.

Divide the salad among four serving plates and serve with shaved parmesan on top if desired.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 16386% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 133mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 14% Vitamin C 20%
Calcium 12% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed