Go Back
–+ servings
Arugula salad is mixed and placed on a white porcelain serving plate. The top is sprinkled with shaved Parmesan cheese flakes and mixed with lemon honey Vinaigrette. The top of the salad is sprinkled with fresh ground Black pepper. On the left side, near the edge of the plate, there are two slices of fresh lemon, placed over the salad. In the top left corner, a small glass bowl filled with pine nuts is partially visible. A white kitchen towel with light green stripes is placed next to the plate.

ARUGULA SALAD WITH PARMESAN, LEMON HONEY VINAIGRETTE

Anna from The Tasty Chapter
Arugula Salad with Parmesan and lemon vinaigrette is a quick and easy salad that is fresh, sweet, and full of flavor. Arugula is tossed with a lemon honey olive oil dressing and finished with Parmesan cheese. A perfect side dish for almost any meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Servings 4 (adjust to scale recipe)
Calories 72 kcal

Ingredients
  

For the Lemon Vinaigrette:

  • 3 tablespoons extra virgin olive oil (good quality)
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 tablespoon honey (can sub pure maple syrup)
  • 1 garlic clove, minced
  • kosher salt and freshly ground black pepper to taste

For the Salad:

  • 5 oz arugula
  • 1/2 cup parmesan cheese (thinly shaved with a vegetable peeler)

Instructions
 

Prep the Lemon Vinaigrette:

  • In a small bowl, add the freshly squeezed lemon juice, minced garlic, extra virgin olive oil, honey, salt, and pepper. Whisk until emulsified, when the lemon juice and olive oil are fully combined and no longer separate. Taste and adjust the seasoning as needed. Set aside.

Arugula Salad Assembly:

  • Rinse the arugula under cool water and remove any wilted or damaged leaves. Dry it well using a salad spinner or a kitchen towel so the leaves stay crisp.
  • Transfer the arugula to a large serving bowl. Drizzle the lemon honey vinaigrette over the top and gently toss to coat the leaves evenly.
  • Finish the salad off with the fresh shaved Parmesan cheese and a bit more black pepper. (Use a vegetable peeler or cheese knife to make the shavings).
    Toss until combined and serve immediately. Enjoy!

Notes

STORAGE: This salad is best enjoyed fresh the day you make it, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Serve cold or at room temperature.
SEASON TO TASTE: Taste and adjust as needed, adding more lemon juice, Parmesan, or pepper to suit your preference.
 
 

Nutrition

Calories: 72kcalCarbohydrates: 3gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 221mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 945IUVitamin C: 11mgCalcium: 215mgIron: 1mg
Keyword Arugula Salad, Side Dish, Summer
Tried this recipe?Let us know how it was!