Description
A refreshing and simple arugula salad with a zesty lemon vinaigrette, drizzled with extra virgin olive oil, and topped with shaved Parmigiano-Reggiano cheese. This light and flavorful salad is perfect as a side dish or a light meal.
Ingredients
Scale
Arugula Salad:
- 5 cups fresh arugula (lightly packed)
Lemon Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
Additional:
- ⅓ cup shaved Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Salad: Place the arugula in a large mixing bowl.
- Make the Lemon Vinaigrette: Drizzle the arugula with olive oil and lemon juice, then gently toss to coat evenly.
- Season: Season with salt and pepper to taste.
- Add Cheese: Sprinkle the shaved Parmigiano-Reggiano over the salad and toss lightly again.
Notes
- For extra flavor, consider adding toasted pine nuts or avocado slices.
- Serve immediately for the best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 8mg
