Go Back
Arugula Salad

Arugula Salad

The ultimate fresh and vibrant Arugula Salad combines peppery greens, creamy Parmesan cheese, and juicy cherry tomatoes. Perfect for a quick meal or picnic, this easy recipe is loaded with flavor and nutrition. Make it tonight for a deliciously satisfying dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ounces Arugula about 5 cups
  • ⅓ cup Parmesan cheese shavings large shavings
  • 3 tablespoons Sunflower seeds or chopped nuts of choice, toasted
  • 1 tablespoon Fresh herbs chopped, such as chives or parsley
  • 4 medium Carrots shaved into ribbons or grated
  • 1 pint Cherry tomatoes halved
  • 2 tablespoons Lemon juice freshly squeezed
  • 1 tablespoon Balsamic vinegar
  • 2 tablespoons Olive oil extra-virgin
  • ½ teaspoon Kosher salt

Equipment

  • Grater
  • Chef's Knife
  • Peeler
  • Whisk

Method
 

  1. Place the arugula and any optional veggies in a large bowl.
  2. In a small bowl, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and kosher salt.
  3. Drizzle enough dressing over the arugula to moisten it, then toss to combine.
  4. Sprinkle Parmesan cheese and any desired nuts or herbs over the top. Serve immediately.

Notes

  • Dressing can be made in advance: Store it in the refrigerator for up to 1 week.
  • To make ahead: Prepare the dressing and store it in an airtight jar in the refrigerator for up to 3 days.
  • To store: Leftover salad can be stored in the refrigerator for up to 1 additional day.