Lemon Vinaigrette Arugula Salad (Printable Version)

Zesty lemon dressing coats peppery arugula topped with shaved Parmesan and optional toasted pine nuts.

# List of Ingredients:

→ Salad

01 - 5 oz fresh arugula
02 - 1/3 cup Parmesan cheese, shaved
03 - 1/4 cup toasted pine nuts, optional

→ Lemon Vinaigrette

04 - 3 tbsp extra-virgin olive oil
05 - 1 1/2 tbsp freshly squeezed lemon juice
06 - 1 tsp Dijon mustard
07 - 1/2 tsp honey
08 - 1 small garlic clove, finely minced
09 - 1/4 tsp sea salt
10 - 1/8 tsp freshly ground black pepper

# How to Make It:

01 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until fully emulsified.
02 - Place the arugula in a large salad bowl. Drizzle with lemon vinaigrette and toss gently to coat the leaves evenly.
03 - Add the shaved Parmesan and toasted pine nuts if using. Toss lightly once more.
04 - Serve immediately, garnished with extra Parmesan shavings if desired.

# Expert Advice:

01 -
  • Ready in just 10 minutes with no cooking required
  • Features fresh, vibrant flavors that awaken your palate
  • Naturally vegetarian and gluten-free friendly
  • Perfect for both casual weeknight dinners and elegant entertaining
  • Versatile enough to customize with your favorite toppings
02 -
  • Use a high-quality extra-virgin olive oil for the best flavor in your vinaigrette
  • Freshly squeeze your lemon juice rather than using bottled for maximum brightness
  • Don't overdress the salad—you can always add more vinaigrette, but you can't take it away
  • Serve on chilled plates to keep the salad crisp longer
  • Save any leftover vinaigrette for drizzling over roasted vegetables or grilled meats
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