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Arugula Salad with Lemon Parmesan Vinaigrette

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Submitted by happyzhangbo

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

YIELD

4 servings

PREP

8 min

COOK

0 min

READY

12 min

Ingredients

79
4 6E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
2 3E+1
TABLESPOONS ML LEMON JUICE
freshly squeezed, or to taste
1 ¼ 6.3
TEASPOONS ML LEMON ZEST
freshly grated
5 1.2
CUPS L ARUGULA (ROQUETTE)
well rinsed and dried, packed
1 237
CUP ML CHERRY TOMATOES
halved
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 163 86% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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