Small nuts or seeds, toasted (pine nuts, sunflower seeds and sliced almonds are great)
Freshly grated Parmesan
Lemon vinaigrette (yields enough for 6 to 8 small side salads, leftovers will keep in the fridge for several weeks)
ΒΌ cup olive oil
2 tablespoons lemon juice (more to taste)
2 teaspoons Dijon mustard
pinch sea salt
pinch freshly ground black pepper
Suggested variations
Sliced cherry tomatoes, avocado and sunflower seeds
Thinly sliced cucumbers, radishes and almonds
Thinly sliced fennel and pine nuts
Instructions
Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until emulsified.
In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don't skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.
Recipe by Make Mine Gluten Free at https://www.makemineglutenfree.com/the-little-green-salad/