Arugula Salad with Lemon Vinaigrette

Serving Size: 10

This refreshing salad is simple in nature and pairs well with so many dishes.

Recipe by: Julie Blanner

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8

Recipe Serving Size10

Cooking Tools Required

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

Ingredients

For the dressing:

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

For the salad:

18 ounce arugula
1 cup parmesan cheese fresh shavings

Instructions

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.

Notes

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.

Nutrition