Simple Arugula Salad Recipe with Lemon Dressing
A quick, vibrant American salad featuring peppery arugula, toasted pine nuts for crunch, and a zesty lemon-honey vinaigrette with shaved Parmesan. Assemble in under 10 minutes for a fresh, balanced side dish.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings
- Category: Recipes
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Extra-virgin olive oil
Fresh lemon juice
Honey
Dijon mustard
Sea salt
Freshly ground black pepper
Arugula
Shaved Parmesan or Pecorino cheese
Toasted pine nuts
Instructions
In a small bowl, whisk 2 tablespoons olive oil, 1 tablespoon lemon juice, ¾ teaspoon honey, ½ teaspoon Dijon mustard, and ¼ teaspoon sea salt. Add pepper to taste.
In a large bowl, toss 5 ounces arugula with the dressing until evenly coated.
Top with ¼ cup toasted pine nuts and ¼ cup shaved Parmesan/pecorino cheese. Serve immediately.
Notes
For a vegan version, substitute honey with maple syrup and omit/replace cheese with nutritional yeast.
Toast pine nuts in a dry pan over medium heat until golden (2-3 minutes).
Shave cheese using a vegetable peeler while cold for neat ribbons.
Store prepared dressing (sans cheese) in an airtight container for up to 3 days. Add cheese and nuts before serving.
Nutrition
- Serving Size: 1 serving (1.25 oz arugula, 1 tbsp dressing, 1 tbsp toppings)
- Calories: 165
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg