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Arugula Salad with Lemon Vinaigrette

A vibrant and refreshing salad featuring peppery arugula and a zesty lemon vinaigrette, perfect for busy families seeking healthy meal options.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: Healthy, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • 3 tablespoons extra virgin olive oil A healthy fat that adds richness to the dressing.
  • 1.5 tablespoons lemon juice Provides bright acidity to balance flavors.
  • 0.5 teaspoon Dijon mustard Adds depth and a slight kick to the vinaigrette.
  • 0.5 teaspoon honey Natural sweetness to complement the tanginess.
  • pinch sea salt Enhances all flavors in the dish.
Salad Ingredients
  • 3 ounces baby arugula The star ingredient, rich in nutrients and flavor.
  • ¼ cup shaved Parmesan Adds a cheesy element and enhances texture.

Method
 

Preparation
  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt until well combined, about 30 seconds.
  2. In a medium bowl, place the baby arugula. Make sure it’s washed and dried well to keep the dressing from being diluted.
  3. Drizzle the dressing over the arugula and toss gently until all the leaves are evenly coated.
  4. Taste the salad and add additional salt if necessary.
  5. Top the salad with shaved Parmesan just before serving.

Notes

Best enjoyed fresh after tossing with dressing. Store dressing separately until just before serving. Leftover salad can be kept in an airtight container in the refrigerator for up to two days.