Kalyn’s Favorite Baby Arugula Salad
Kalyn’s Favorite Baby Arugula Salad is a refreshing and vibrant dish that brings together the peppery notes of baby arugula with zesty lemon juice and the subtle sweetness of white balsamic vinegar. Topped with rich, freshly grated Parmesan cheese and crunchy toasted pine nuts, this salad is not just a side—it’s an experience that elevates any meal. Perfect for dinner parties or quick lunches, this easy-to-prepare salad celebrates nature’s bounty while being incredibly versatile. Toss it together in minutes for a nutritious addition to your dining table that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon white balsamic vinegar
- 3–4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 10 oz. organic baby arugula
- 1/4 cup coarsely grated Parmesan cheese
- 1/4 cup toasted pine nuts (or slivered almonds)
Instructions
- Toast the pine nuts or slivered almonds in a dry pan over medium heat until golden brown and fragrant. Set aside.
- In a small bowl or jar, combine lemon juice and white balsamic vinegar. Gradually whisk in olive oil until well blended. Season with sea salt and black pepper to taste.
- Wash and dry the baby arugula thoroughly.
- In a large mixing bowl, add the arugula, drizzle with dressing, and toss gently to coat.
- Add half of the grated Parmesan and all of the toasted nuts; toss again to combine.
- Serve immediately, garnishing with remaining cheese and extra nuts if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg
Find it online: https://kitchenmealplan.com/kalyns-favorite-baby-arugula-salad/