Arugula Salad with Lemon Vinaigrette

Arugula Salad with Lemon Vinaigrette

Arugula salad with lemon vinaigrette featuring peppery greens, shaved Parmesan, toasted pine nuts, and bright lemon segments. Toss just before serving for a crisp, fresh texture and glistening dressing.

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Prep Time 10

Total Time 10

Servings: 4 servings

Cuisine: Italian

Calories: 310

Ingredients Method Notes

Ingredients

Arugula Salad Base

6 cup fresh arugula Use whole leaves for the best crisp bite.
1 count lemon Segment for juicy pieces to top the salad.
0.5 cup shaved Parmesan cheese Shave or purchase pre-shaved for easy sprinkling.
0.25 cup toasted pine nuts Toast until lightly golden for nutty flavor.
0.33 cup lemon vinaigrette (see separate recipe) Use a lemon vinaigrette you like; add more to taste.
0.1 Salt and black pepper to taste Add at the end so the greens stay bright.

Method

Toss and Serve

Place fresh arugula in a large bowl, making sure the leaves are loose and dry so they stay crisp.
Drizzle lemon vinaigrette over the arugula and toss gently to coat, using slow turns to keep the leaves from bruising.
Divide the dressed arugula among serving plates so each portion has an even layer of greens.
Top each portion with shaved Parmesan, toasted pine nuts, and lemon segments for a peppery, citrus-bright finish.
Season with additional salt and pepper if desired, then serve immediately for the crispest texture.

Notes

For the freshest look and best flavor, segment the lemon right before assembling and toss the salad only moments before serving. Store leftovers in the refrigerator up to 1 day, but expect the arugula to wilt; do not freeze. If you want a lighter option, use a lower-oil vinaigrette (or reduce the lemon vinaigrette amount to 2 tbsp) to cut calories while keeping the lemony brightness.