Baby Arugula Salad with Lemon Vinaigrette and Parmesan
A simple, healthy, tangy salad elevated with flavorful Parmesan. Just 9 ingredients and 5 minutes to fresh salad perfection.
Servings 4
Calories 168kcal
Ingredients
- ¼ cup lemon juice (from 1 large or 2 small lemons)
- ½ tsp. lemon zest
- ½ tsp. Dijon mustard
- 1 Tbsp. shallot, minced
- 2 Tbsp. honey
- ¼ tsp. Diamond kosher salt
- ⅛ tsp. freshly ground black pepper
- ¼ cup extra virgin olive oil
- 7 oz. baby arugula
- ¼ cup Parmesan cheese (coarsely grated)
Instructions
To make the vinaigrette:
- In a medium bowl, whisk the lemon juice, lemon zest, Dijon mustard, shallots, honey, salt and pepper to dissolve.
- Slowly whisk in the olive oil to create an emulsion.
- You can also just add all ingredients to a jar with a tight-fitting lid and shake vigorously for about 30 seconds or until the dressing is emulsified and the honey is completely dissolved.
To serve:
- Gently mix the arugula, Parmesan and the amount of vinaigrette as desired just before serving. Season with freshly ground pepper and top with more Parmesan.
Notes
- For the sweetener: Honey, maple syrup or sugar can be used. Use more or less depending on the acidity of the lemon.
- The vinaigrette recipe makes about ½ cup of dressing, which is more than needed for the salad. Store in an airtight container in the refrigerator for the next one within 5 days.
Nutrition
Calories: 168kcal | Carbohydrates: 5g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 251mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1238IU | Vitamin C: 16mg | Calcium: 139mg | Iron: 1mg