Lemon Arugula Salad Recipe with Parmesan Cheese

Name: Lemon Arugula Salad Recipe with Parmesan Cheese
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups arugula (washed); 1 cup cherry tomatoes (halved); 1/2 cup pine nuts (toasted); 1/4 cup shaved Parmesan cheese; 1/4 cup of Parmesan cheese (cut into thin slices); 2 Tablespoons extra virgin olive oil; 2 Tablespoons lemon juice; 1 1/2 teaspoons honey {or natural sweetener}; 3 garlic cloves (minced); 1/4 teaspoon sea salt; 1/8 teaspoon black pepper

Lemon Arugula Salad with Pine Nuts is a quick and easy salad that is peppery, sweet and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts and parmesan cheese and finished off with a lemony, olive oil dressing.

Prep15 min
Total15 min
Makes4 servings
Calories249

Ingredients

4 servings

For the salad:

4 cups arugula (washed)
1 cup cherry tomatoes (halved)
1/2 cup pine nuts (toasted)
1/4 cup shaved Parmesan cheese
1/4 cup of Parmesan cheese (cut into thin slices)

For the dressing:

2 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
1 1/2 teaspoons honey {or natural sweetener}
3 garlic cloves (minced)
1/4 teaspoon sea salt
1/8 teaspoon black pepper

Method

1
Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
2
In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.
3
Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese and a bit more black pepper. Serve immediately.

Notes

This salad is best served the day you make it but if you want to store if you can store the leftovers in an airtight container for up to 3 days.

Per serving

Carbs8 g
Protein8 g
Fat22 g
Fiber1 g

Also filed under

Vegetarian Mediterranean Salads

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