Arugula Salad with Lemon Vinaigrette
Ingredients
The salad
-
5
ounces
arugula
-
¼
cup
shredded Parmesan
-
½
cup
slivered almonds
-
to taste
freshly ground black pepper
The lemon vinaigrette
-
¼
cup
extra virgin olive oil
-
¼
cup
lemon juice
-
1
tablespoon
white wine vinegar
-
2
teaspoons
lemon zest
-
1
teaspoon
honey or agave syrup
-
1
teaspoon
Dijon mustard
-
⅛
teaspoon
salt
Instructions
- Toast the slivered almonds in a skillet over medium heat until golden, about 3-4 minutes.
- In a jar or bowl, combine the olive oil, lemon juice, white wine vinegar, lemon zest, honey, Dijon mustard, and salt. Shake or whisk to mix well.
- In a large bowl, add the arugula and drizzle with the lemon vinaigrette. Toss to combine.
- Top the salad with the toasted almonds and freshly grated Parmesan. Season with black pepper and serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
241
Total fat
22g
Total carbohydrates
7g
Total protein
6g
Sodium
197mg
Cholesterol
4mg
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