Arugula Salad with Lemon Vinaigrette
Recipes Holidays Quick and Easy Salad Seasonal cooking Vegetarian
Description
This super easy side salad comes together quickly with just a few ingredients. The lemon vinaigrette is definitely the star of this salad.
Ingredients
Arugula Salad:
5 oz. arugula
1/4 c. shredded Parmesan cheese
1/2 c. slivered almonds, toasted
freshly ground black pepper, to taste
Lemon Vinaigrette:
1/4 c. extra virgin olive oil
1/4 c. lemon juice from about 2 large lemons
1 T. white wine vinegar
2 t. lemon zest from 1 lemon
1 t. honey or agave syrup
1 t. Dijon mustard
1/8 t. salt
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Toasted Almonds: Heat a large, dry skillet over medium heat. When hot, add almonds; cook for 3-4 minutes, stirring occasionally, until golden and aromatic.
Vinaigrette: Add the olive oil, lemon juice, white wine vinegar, lemon zest, honey, Dijon mustard, and salt to a small jar or bowl. If using a jar, place the lid on tightly; shake to combine. If using a bowl, whisk the vinaigrette until well combined.
Salad: Add the arugula to a large serving bowl. Drizzle the vinaigrette on top, toss to combine. Add the toasted almonds and freshly grated Parmesan cheese. Top with freshly ground black pepper.
Serve immediately.
4 servings.
*To make in advance, the lemon vinaigrette can be made 2-3 days in advance, but not the salad. Keep the vinaigrette refrigerated until ready to use.