Lemon Vinaigrette Arugula Salad
The perfect bright and fresh arugula salad (only using 5 ingredients), topped with a citrusy lemon vinaigrette. This side salad pairs well with pasta, chicken, or fish.
Servings: 5 servings
Calories: 113kcal
Equipment
- small mixing bowl
- serving tray
Ingredients
- 6 tablespoons infused garlic olive oil
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon Morton kosher salt
- pinch finely ground black pepper
- 7 ounces arugula
- ½ cup shaved parmesan
- ½ cup sliced almonds toasted
Instructions
- Whisk together garlic olive oil, lemon juice, salt, and pepper in a small mixing bowl.
- Add arugula, half of parmesan cheese, and half of almonds to a large mixing bowl. Toss with vinaigrette until combined. Place on a serving tray and top with remaining parmesan and almonds. Serve immediately.
Notes
Leftovers from this salad don't keep well, so only add the vinaigrette to the salad you'll eat.
To toast almonds, cook over medium heat in a sauté pan, stirring often, until the almonds are slightly browned and you smell a toasty aroma, about 2 - 5 minutes.
Nutrition
Serving: 1serving | Calories: 113kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 287mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 8mg | Calcium: 211mg | Iron: 1mg
