Arugula Salad
Toss this salad just before serving so your arugula leaves stay perky and fresh.
Servings 4 people
Calories 182kcal
Ingredients
- 5 ounces baby arugula
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice about ½ lemon
- 1 teaspoon honey
- kosher salt and freshly ground black pepper to taste
- ½ ounce parmesan cheese thinly shaved with a vegetable peeler
- 2 tablespoons pine nuts toasted if desired, see recipe note
Instructions
- Place arugula in a large bowl.
- Whisk together olive oil, lemon juice, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle dressing over arugula and gently toss to coat.
- Transfer salad to serving platter if desired and top with parmesan shavings and pine nuts. Serve.
Notes
- If you prefer toasted pine nuts: Place a small dry skillet over medium-low heat until hot. Add pine nuts; cook and stir 2 to 3 minutes until nuts are fragrant and lightly golden. Transfer to a small bowl to cool. (Don't leave the nuts in the hot skillet to cool as they burn easily.)
Nutrition
Calories: 182kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 869IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg