Italian Arugula Salad
Italian Arugula Salad is a classic Italian salad recipe that's easy to make with baby arugula, shaved parmesan, and fresh lemon juice!
Servings 4 servings
Calories 152kcal
Equipment
- large mixing bowl or salad bowl
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ⅛ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
- 5 ounces baby arugula (washed and dried)
- ½ cup parmesan cheese shavings (plus more for topping)
- 1 tablespoon toasted pine nuts (optional)
Instructions
- In a large mixing bowl or serving bowl, combine the olive oil, lemon juice, salt and pepper. Use a whisk to mix together the dressing until is well combined.
- Add the arugula to the bowl and use tongs to toss it with the dressing. Add in the parmesan cheese and toss gently to combine.
- To serve, top with additional parmesan shavings and toasted pine nuts if using. Serve immediately.
Notes
- Use a good quality olive oil and freshly squeezed lemon juice for best flavor.
- Arugula is a type of leafy green with a distinct peppery finish that can be found in prepackaged salad mixes in most grocery stores.
- Classic Italian arugula salad is served with parmesan shavings. You can of course use shredded parmesan if that's what you have on hand.
- This salad is best eaten immediately. However, because arugula is a hearty green, it holds up well and makes for great leftovers.
- This is the perfect side dish for any meal, or you can top with grilled chicken or shrimp for a light lunch.
Nutrition
Calories: 152kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 283mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 939IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 1mg