ARUGULA SALAD
Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.
Provided by Erin Clarke / Well Plated
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Place the arugula, carrots, and tomatoes in a large bowl.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
- Drizzle enough over the arugula to moisten it, then toss to combine.
- Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
Nutrition Facts : ServingSize 1 (of 6), Calories 122 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 3 mg, Fiber 2 g, Sugar 5 g
ARUGULA SALAD WITH LEMON VINAIGRETTE
An easy and elegant salad filled with flavor.
Provided by Yvonne Pratt
Categories Salad
Number Of Ingredients 8
Steps:
- Put the arugula in a large bowl.
- Make the lemon vinaigrette by putting the lemon juice, olive oil, shallots, dijon mustard, and salt in a Mason jar and shaking it vigorously.
- Drizzle some or all the vinaigrette over the arugula and toss to coat.
- Sprinkle the nuts over the salad and toss.
- Shave the parmesan over the top of the salad and serve immediately.
SIMPLE ARUGULA SALAD WITH AVOCADO
This fresh arugula salad packs great flavor in each bite.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
- To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
- Transfer the salad to a serving platter. Serve immediately.
Nutrition Facts : Calories 215 calories, Sugar 4 g, Sodium 15.8 mg, Fat 19.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 4 g, Protein 2.5 g, Cholesterol 0 mg
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
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