Arugula Salad with Parmesan, Lemon, and Olive Oil
This delicious baby arugula salad with shaved parmesan, freshly squeezed lemon, olive oil, and balsamic glaze. Only 5 ingredients and 5 minutes!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 salads 1x
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean
Ingredients
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- 3 tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5-ounce package of baby arugula
- 1/3 cup shaved Parmesan
Optional
- 2 tablespoons balsamic glaze
Instructions
- Use a vegetable peeler to shave thin pieces off a wedge of Parmesan cheese. Set the shaved parmesan aside.
- Add the olive oil, lemon juice, salt, and ground pepper to a large bowl. Swirl it around gently to combine.
- Add the baby arugula to the bowl and use tongs to gently toss the salad to combine.
- Add the shaved parmesan and gently toss again.
- Drizzle with the balsamic glaze (if using) and serve immediately.
Notes
Other Yummy Toppings
- Toasted Pine Nuts or Walnuts
- Candied Pecans
- Grilled Chicken Breast
Nutrition information was calculated without the balsamic glaze.
Nutrition
- Serving Size: about 1 3/4 cups
- Calories: 257
- Sugar: 1.9 g
- Sodium: 826.9 mg
- Fat: 25.2 g
- Carbohydrates: 4.2 g
- Fiber: 1.3 g
- Protein: 7 g
- Cholesterol: 9.6 mg