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The Little Green Salad

5 from 2 reviews

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.

Arugula, Fennel and Pine Nut Salad

Ingredients

Salad (no amounts given, you can eyeball this)

Lemon vinaigrette (yields enough for 6 to 8 small side salads, leftovers will keep in the fridge for several weeks)

Suggested variations

Instructions

  1. Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until emulsified.
  2. 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.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.