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Arugula Salad with Lemon Parmesan Vinaigrette

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Recipe

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

Ingredients

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

Amount Measure Ingredient Features
79 ml Parmesan cheese
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6E+1 ml olive oil, extra-virgin
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3E+1 ml lemon juice
freshly squeezed, or to taste
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6.3 ml lemon zest
freshly grated
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1.2 l arugula (roquette)
well rinsed and dried, packed
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237 ml cherry tomatoes
halved
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1 x Parmesan cheese
shaved, for garnish, optional
* Camera

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

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 16386% 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?
 

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