Arugula Salad: Fresh, Peppery, and Simple
A quick Italian salad with peppery arugula, tangy lemon vinaigrette, toasted pine nuts, and sweet cherry tomatoes. This no-cook dish pairs perfectly with grilled proteins or as a standalone light lunch, offering a vibrant and elegant flavor profile.
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Servings: 4 servings
Calories: 160kcal
Ingredients
- 6 cups arugula
- 1 pint cherry tomatoes, halved
- 1/4 cup pine nuts
- 1/2 cup shaved Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 1/2 teaspoon honey (optional for sweetness)
Instructions
- Wash and dry arugula thoroughly
- Halve cherry tomatoes and toast pine nuts in a dry skillet until golden
- Combine olive oil, lemon juice, Dijon mustard, salt, pepper, and honey in a jar, shake well
- Add dressing to arugula, toss gently
- Top with cherry tomato halves, toasted pine nuts, and shaved Parmesan cheese
Notes
Use very fresh arugula for ideal peppery flavor
Adjust dressing ratio to taste by adding more oil or lemon juice
Substitute pine nuts with toasted walnuts or pumpkin seeds for a nut-free version
Store leftovers in an airtight container in the refrigerator for up to 1 day
Adjust dressing ratio to taste by adding more oil or lemon juice
Substitute pine nuts with toasted walnuts or pumpkin seeds for a nut-free version
Store leftovers in an airtight container in the refrigerator for up to 1 day
Nutrition
Serving: 1g | Calories: 160kcal | Carbohydrates: 7g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 200mg | Fiber: 2g | Sugar: 2g