Go Back
–+ servings
Arugula Salad with Lemon Balsamic in a white bowl with bowls of pine nuts, parmesan cheese and dressing on the side
Print Recipe
5 from 6 votes

Arugula Salad with Lemon Balsamic Vinaigrette

Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Servings: 6
Calories: 180kcal
Author: Rebecca Taig

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
US Customary - Metric

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: 180kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 1mg