Description
A refreshing and simple Arugula Salad topped with shaved Parmesan cheese and optional toasted pine nuts, served with your choice of three delicious dressings: Lemon Vinaigrette, Balsamic Vinaigrette, or a Creamy Greek Yogurt Dressing. Perfect as a light appetizer or a side dish.
Ingredients
Scale
Salad
- 5 cups baby arugula
- 1/2 cup shaved Parmesan cheese
- 1/4 cup toasted pine nuts (optional)
Lemon Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Balsamic Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon honey or maple syrup
- Salt and black pepper to taste
Creamy Dressing
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad: Place the baby arugula in a large salad bowl. Evenly top the greens with shaved Parmesan cheese and toasted pine nuts if you choose to include them for added texture and flavor.
- Make the Dressing: Select your preferred dressing. For the Lemon Vinaigrette, whisk together olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until emulsified. For the Balsamic Vinaigrette, combine olive oil, balsamic vinegar, honey or maple syrup, salt, and black pepper and whisk thoroughly. For the Creamy Dressing, blend plain Greek yogurt, olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until smooth and creamy.
- Assemble the Salad: Drizzle your chosen dressing over the prepared arugula just before serving. Toss gently to combine all ingredients well, ensuring every bite is coated in flavor. Taste and adjust seasoning with additional salt or pepper if needed.
Notes
- To toast pine nuts, lightly heat them in a dry skillet over medium heat for 2-3 minutes until they are golden and fragrant, stirring frequently to prevent burning.
- The salad is best served immediately after dressing to maintain the fresh texture of the arugula.
- Feel free to customize by adding cherry tomatoes or thinly sliced red onions for extra color and flavor.
- For a nut-free version, simply omit the pine nuts.
- Use fresh lemon juice for the best brightness in the Lemon Vinaigrette.
