The Little Green Salad
A fresh arugula side salad with Parmesan and toasted nuts, tossed in a simple lemon vinaigrette. It's wonderful as is but feel free to change it up with my suggested variations or put your own seasonal spin on it.
Foto: Cookie and Kate β Cookie and Kate
Ingredients
6 servings
- Arugula
- Small nuts or seeds, toasted (pine nuts, sunflower seeds and sliced almonds are great)
- Freshly grated Parmesan
- ¼ cup olive oil
- 2 tablespoons lemon juice (more to taste)
- 2 teaspoons Dijon mustard
- Pinch of sea salt
- Freshly ground black pepper, to taste
- Sliced cherry tomatoes, avocado and sunflower seeds
- Thinly sliced cucumbers, radishes and almonds
- Thinly sliced fennel and pine nuts
Steps
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Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until well blended.
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In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don’t skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
Calories1538% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Cookie and Kate
by Cookie and Kate
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