Arugula Salad with Lemon Vinaigrette
Ingredients
The salad
-
6
cups
arugula
-
1
cup
red seedless grapes
-
½
cup
whole almonds
-
¼
cup
shaved Parmesan or pecorino
The dressing
-
½
tablespoon
tamari
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
to drizzle
tablespoons
extra-virgin olive oil
-
to drizzle
lemon vinaigrette
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Place the almonds on one sheet and the grapes on the other. Drizzle with olive oil and sprinkle with salt and pepper.
- Toss the almonds with tamari and roast for 7 to 10 minutes until dark and toasty.
- Roast the grapes for 7 to 15 minutes until they are soft and starting to burst.
- In a large shallow bowl, toss the arugula with the lemon vinaigrette.
- Top the arugula with the roasted almonds, grapes, and shaved Parmesan.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
5mg
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