Arugula Salad With Lemon Parmesan Dressing
Yield
4 servingsPrep
6 minCook
0 minReady
3 daysLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
⅓ | cup |
Parmesan cheese
freshly |
|
5 | tablespoons |
olive oil, extra-virgin
|
|
2 | tablespoons |
lemon juice
fresh |
|
1 | teaspoon |
lemon
peel, finely grated |
|
4 | cups |
arugula (roquette)
baby |
|
1 | cup |
cherry tomatoes
halved |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
79 | ml |
Parmesan cheese
freshly |
|
75 | ml |
olive oil, extra-virgin
|
|
3E+1 | ml |
lemon juice
fresh |
|
5 | ml |
lemon
peel, finely grated |
|
946 | ml |
arugula (roquette)
baby |
|
237 | ml |
cherry tomatoes
halved |
Directions
Blend first 4 ingredients in processor.
Season dressing with salt and pepper.
Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl.
Toss with enough dressing to coat.