Arugula Salad with Lemon-Parmesan Dressing
It makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 1/2 cups
Salad
Food Processor
Side
Vegetarian
Quick & Easy
Lunch
Parmesan
Arugula
Lemon Juice
Bon Appétit
Sugar Conscious
Kidney Friendly
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 2 tablespoons fresh lemon juice
- 1/3 cup freshly grated parmesan cheese
- 1 cup halved cherry tomatoes
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon peel
- Carbohydrate 2 g(1%)
- Cholesterol 4 mg(1%)
- Fat 11 g(17%)
- Fiber 0 g(2%)
- Protein 2 g(5%)
- Saturated Fat 2 g(11%)
- Sodium 77 mg(3%)
- Calories 113
Preparation Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Preparation Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
