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Bon Appétit

Arugula Salad with Lemon-Parmesan Dressing

By Tori Ritchie

4.6

(60)

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Arugula Salad with Lemon-Parmesan DressingAntonis Achilleos

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.

Recipe information

  • Yield

    Makes about 3 1/2 cups

Ingredients

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes

Preparation

  1. Step 1

    Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

    Step 2

    Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

TagsSaladArugulaLeafy GreensVegetableLemonCitrusFruitParmesanCheeseDairySideStarterLunchDinnerBrunchGluten FreeNut FreeRawVegetarianKetoQuickEasyWeeknight Meals5 Ingredients or Fewer30 Minutes or LessNo-CookFood ProcessorBon Appétit
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