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Arugula Salad with Lemon Vinaigrette

Rated 5 out of 5 based on 1 customer rating
$10.83 Cooking Fee
Serving Size: 1 cup
Recipe adapted from:
This refreshing salad is simple in nature and pairs well with so many dishes.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


Lemon Vinaigrette

  • In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

  • Wash and spin the arugula and add to medium mixing bowl.
  • Toss with vinaigrette. Top with fresh grated parmesan.


One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook0
Total Time10 minutes
Recipe Serving Size10



For the dressing:

  • ¼ cup white wine vinegar or red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1/3 teaspoon ground black pepper

For the salad:

  • 18 ounce arugula
  • 1 cup parmesan cheese fresh shavings

Cooking Tools Required

jar with lid, Mixing bowls, Peeler, Tongs, Whisk


Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg

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