Arugula Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

5 ounces arugula (about 5 cups)

1/3 cup large Parmesan cheese shavings

3 tablespoons chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts

1 tablespoon chopped mild fresh herbs of choice (such as chives, parsley, or tarragon (optional)

4 medium carrots

1 pint cherry tomatoes (halved)

2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

Directions

Prep

Place the arugula and any optional veggies in a large bowl.

Whisk

In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).

Toss

Drizzle enough over the arugula to moisten it, then toss to combine.

Serve

Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

Nutrition

• Serving Size: 1 (of 6)
• Calories: 122 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 3 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 4 g