This simple green salad is my default. I love the combination of peppery local arugula tossed with lemon vinaigrette, savory grated Parmesan and toasted nuts. I often serve it as is or dress it up with some seasonal ingredients. I thought I’d share a few of those variations to serve as inspiration.
A fresh arugula side salad with Parmesan and toasted nuts, tossed in a simple lemon vinaigrette. It’s wonderful as is but feel free to change it up with my suggested variations or put your own seasonal spin on it.
The Little Green Salad
Prep time:
Total time:
Serves: 1
Recipe modified from: cookieandkate
Ingredients
- Salad (no amounts given, you can eyeball this)
- Arugula
- 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)
- ¼ 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.
Photo Credit: cookieandkate