Arugula Salad with Lemon Balsamic Vinaigrette
Published Apr 26, 2022
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This easy and delicious peppery arugula salad features a homemade honey-sweetened lemon balsamic vinaigrette and is topped with pine nuts and shaved Parmesan cheese. Naturally gluten-free, this salad is simple to make and is the perfect salad to serve year-round.
Arugula Salad with Lemon Balsamic Vinaigrette
Ingredients
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- Pinch kosher or fine sea salt
- Freshly ground black pepper, , to taste
For the salad:
- 5 ounces baby arugula, (4-5 cups), rinsed and dried
- 2 ounces shaved Parmesan cheese, (about ½ cup)
- 4 tablespoons pine nuts
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, and balsamic vinegar. Add salt and pepper, to taste.
- Make the salad: Add the arugula to a large serving bowl along with the Parmesan cheese and pine nuts.
- Toss with vinaigrette prior to serving. Top with freshly grated Parmesan, salt, and pepper.
Nutrition
Calories: 180kcalCarbohydrates: 5gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 6mgSodium: 158mgPotassium: 144mgFiber: 1gSugar: 4gVitamin A: 637IUVitamin C: 6mgCalcium: 152mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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