Arugula Salad
from kristineskitchenblog.com
This Arugula Salad has fresh pears, cherry tomatoes, almonds and Parmesan cheese, drizzled with a fresh and tangy lemon vinaigrette dressing. This simple salad is a versatile side dish that goes with so many meals.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 4 servings
Calories: 315kcal
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ⅛ teaspoon Kosher salt
- freshly ground black pepper to taste
Arugula Salad
- 6 ounces baby arugula 8 cups loosely packed
- 2 small pears cored and sliced
- 4 ounces cherry or grape tomatoes halved
- ⅓ cup sliced almonds
- 2 ounces shaved Parmesan cheese
Combine all lemon vinaigrette ingredients in a small bowl. Whisk until well combined. Set aside.
Place the arugula in a large bowl. Add the sliced pears, tomatoes, sliced almonds and shaved parmesan on top of the arugula.
Drizzle the lemon vinaigrette over the salad. Toss gently to mix. Serve immediately.
- The dressing for this salad can be made ahead of time and stored in an airtight container, such as a mason jar, for up to one week. The olive oil may make the chilled dressing solidify over time. If this happens, just let the vinaigrette come to room temperature and then shake or whisk it to recombine before using.
Calories: 315kcal | Carbohydrates: 21g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 321mg | Potassium: 425mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1376IU | Vitamin C: 18mg | Calcium: 279mg | Iron: 1mg
Nutrition information is only an estimate.
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