Arugula Salad
Arugula Salad combines peppery greens, bold Parmesan, sweet craisins, crunchy almonds, and lemon balsamic vinaigrette for a classic side that's delicious and versatile!
Servings: 4
Ingredients
- 4 cups arugula
- 1/3 cup Parmesan flakes
- 1/2 cup craisins
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
Instructions
- Combine the arugula, Parmesan cheese, almonds, and craisins in a large mixing bowl. Fold the ingredients together until evenly distributed. Set aside.
- Whisk together the olive oil, balsamic vinegar, and lemon juice in a small bowl.
- Drizzle the vinaigrette over the salad and fold the combine.
- Transfer your salad to a serving bowl or dish. Serve and enjoy!
Notes
- You can also have arugula and half baby spinach for a different texture.
- We like the tang and acidity that the vinaigrette brings to this salad, but you are welcome to switch it out for your favorite salad dressing.
- You can usually find Parmesan flakes near the deli section of your local grocery store. If you can’t find them then you can either slice your own Parmesan or use grated cheese.
- You can use either freshly squeezed or bottled lemon juice in this recipe.
- The dried cranberries add a tart sweetness that balances the savoriness of the cheese.
- You can store this salad in the fridge for up to 5 days in an airtight container. I recommend storing the salad and dressing separate to prevent your arugula from getting soggy.
Nutrition
Calories: 246kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 142mg | Potassium: 148mg | Fiber: 2g | Sugar: 13g | Vitamin A: 540IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 1mg
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