Arugula Salad
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
4 servings
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Calories
96 kcal
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Cuisine
Italian-American Fussion
Arugula Salad
Description
The recipe calls for tossing six cups of baby arugula with extra virgin olive oil, freshly squeezed lemon juice, kosher salt, and black pepper to taste. The light dressing gently coats the leaves, preserving the natural texture and peppery bite of arugula. Before serving, the salad is divided onto plates and topped with shaved Parmesan cheese, which adds richness and a subtle savory edge.
This salad works well as a simple starter or side, bringing a fresh, clean element to a meal. The bright lemon juice complements the peppery greens and the salty Parmesan without overpowering.
Ingredients
- 6 cups arugula 4 oounces, baby
- 2 tablespoons extra virgin olive oil
- 1/2 large lemon
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- 1 ounce Parmesan Cheese about 1/2 cup, shaved
Instructions
- Add arugula to a bowl, toss with 2 tablespoons of olive oil, juice from 1/2 lemon, 1/4 teaspoon kosher salt and black pepper.
- To serve, divide 1 cup arugula on each plate and top each with 2 tablespoons shaved Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 3.5g | 7% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 161mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.