#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
BLOG
Arugula Salad
Ingredients
5 ounces arugula (about 5 cups)
⅓ cup large Parmesan cheese shavings
3 tablespoons chopped sunflower seeds or chopped nuts of choice
1 tablespoon chopped mild fresh herbs of choice such as chives, parsley, or tarragon (optional)
4 medium carrots shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (optional)
1 pint cherry tomatoes halved (optional)
Dressing
2 tablespoons freshly squeezed lemon juice5 ounces arugula (about 5 cups)
⅓ cup large Parmesan cheese shavings
3 tablespoons chopped sunflower seeds or chopped nuts of choice
1 tablespoon chopped mild fresh herbs of choice such as chives, parsley, or tarragon (optional)
4 medium carrots shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (optional)
1 pint cherry tomatoes halved (optional)
Dressing
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
Instructions:
- Place the arugula and any optional veggies in a large bowl.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt.
- Drizzle enough over the arugula to moisten it, then toss to combine.
- Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
Photo & Recipe Credit: Well Plated
