Arugula Salad with Lemon Vinaigrette
Recipe from Health Meets Food
Storage Instructions: Store in a sealed jar. Keep up to one week refrigerated.
Ingredients:
For the Dressing-
1/2 cup Olive Oil
1/4 cup Lemon Juice
2 cloves Garlic, minced
1 tsp Honey
1/8 tsp Salt, Kosher
To taste Black Pepper, ground
For the salad-
8 cups Arugula
1/4 medium Red Onion, julienne
1/4 cup Shaved Parmesan
1/4 cup Chopped Walnuts, toasted
Preparation:
1. Gather all ingredients and equipment.
2. In a small container with a lid (such as a jar), combine all ingredients for the dressing. Shake well to combine. Refrigerate.
3. Combine arugula, red onion, parmesan, and walnuts in a large serving bowl.
4. Right before service, toss the salad with 1/2 cup of the dressing.
For nutrition information, visit: Health Meets Food