Delicious Arugula Salad with Lemon Vinaigrette in Minutes

This Arugula Salad with Lemon Vinaigrette offers a refreshing, nutrient-packed dish perfect for any meal.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 2 servings

Course: Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Arugula A peppery green; substitute with baby spinach for a milder taste.
1 cup Cherry Tomatoes Cut in half; use sun-dried tomatoes if fresh ones aren't available.
¼ cup Parmesan Cheese Grated or shaved; substitute with Pecorino Romano for a dairy-free option.

For the Vinaigrette

2 tablespoons Lemon Juice Freshly squeezed; lime juice or balsamic vinegar are great alternatives.
1 teaspoon Dijon Mustard Can replace with yellow mustard or skip for a simpler flavor.
6 tablespoons Olive Oil Key for emulsifying the vinaigrette.

Equipment

Salad bowl
Whisk
Salad spinner
measuring spoons
Cutting board
knife

Method

Preparation Steps

Wash arugula under cold water and dry using a salad spinner or kitchen towel. Place in a large salad bowl.
Halve cherry tomatoes and add them to the bowl with arugula, or roast them for enhanced flavor.
In a small bowl, combine lemon juice, lemon zest, Dijon mustard, honey (if desired), salt, and pepper. Whisk until fully mixed.
Slowly drizzle in olive oil while whisking to emulsify the vinaigrette.
Pour vinaigrette over arugula and tomatoes. Toss gently to coat all ingredients.
Finish with grated Parmesan cheese on top, incorporating it lightly before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 8mgSodium: 180mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 2100IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Serve the salad immediately for the best freshness and texture. Customize with nuts or different cheeses as desired.

Tried this recipe?

Let us know how it was!