Arugula Salad with Lemon Parm Dressing

Arugula Salad with Lemon Parmesan Dressing, with some crusty French bread and a nice glass of Pinot Grigio, this is a perfect side salad.

Arugula Salad with Lemon Parmesan Dressing in bowl with salad tongs, zested lemons and green and orange towel.

Is there anything better than a recipe with only 6 ingredients that’s yummy too? Ya, I don’t think so either! Arugula Salad with Lemon Parmesan Dressing is a fresh salad with simple, easy to find ingredients. I have always loved the strong flavor of arugula. It has a “bite” that has a peppery finish to it. Arugula is something I always have on hand, because with this simple dressing recipe, this salad is on our table (or in my lunch at work!) every week! If you’re like my sister-in-law, Mary, you just have to step into your backyard and gather your bounty that’s ready for the picking! If you’re lucky enough to have a nearby neighborhood farm stand in the area, that’s just as good! We’re lucky here with our local favorite Manassero Farms! You know it’s fresh and you know exactly where it came from. Can’t beat that! Talk about farm to table!

Arugula Salad with Lemon Parmesan Dressing in bowl with zested lemons and green and orange towel.

With some crusty French bread and a nice glass of Pinot Grigio, this is a perfect side salad. Add a little roasted chicken and voilà…a delicious summertime main course!

Lemon Parmesan Dressing in glass cruet with lemons, zester and olive oil.
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Arugula Salad with Lemon Parmesan Dressing

The peppery flavor of arugula paired with the tangy citrus dressing makes the perfect salad. With a little protein added, quinoa or chicken, this would be the perfect meal…lunch or dinner. 
Prep Time15 mins
Course: Salad
Cuisine: American
Keyword: Arugula Salad with Lemon Parmesan Dressing
Servings: 4
Author: Debbie

Ingredients

Dressing

  • 1/3 cup freshly grated parmesan cheese
  • 5 Tablespoons extra virgin olive oil
  • 2-1/2 Tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Salad

  • 4 generous cups baby arugula
  • 2 firm Roma tomatoes, diced, alternatively, 1 cup cherry tomatoes, halved
  • Parmesan cheese (optional) for passing

Instructions

  • Blend the dressing ingredients in the bowl of a food processor, immersion blender or regular blender. 
  • Season dressing with salt and pepper. Cover and refrigerate until ready to use, or set aside, if you prefer it at room temperature..
  • In a large bowl, combine the baby arugula and halved cherry tomatoes.
  • Toss with desired amount of dressing to coat. It’s best to start with a small amount to not heavily dress the salad. Offer more to pass around for those who like more.
  • Pass additional parmesan (optional).

Notes

Gr8 Tip:

Make it a main course by adding a little protein. Cooked, diced chicken, or a cupful of cooked quinoa.

Gr8 Do-Ahead Tip:

Dressing keeps in refrigerator, covered for up to 3 days.
 
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