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My Favorite Arugula Salad
Arugula Salad with corn, pear, parmesan cheese and lemon balsamic dressing
Servings: 6
Calories: 174kcal
Ingredients
- 5 oz pack organic arugula
- 1 cup sweet corn steamed or roasted kernels
- 1 cup cherry tomatoes halved
- 1 pear Anjou or Barlett, thinly sliced
- ½ cup walnuts roughly chopped (you can also use your choice of nuts)
- ¼ cup parmesan cheese shaved
- 2 small pink radishes thinly sliced, optional
Lemon Balsamic Dressing
- 2 tablespoons shallots minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Balsamic glaze
Instructions
- In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
- In a large bowl add arugula. Add corn, cherry tomatoes, pear, radishes, walnuts and parmesan cheese.
- Pour the dressing over just before serving. Drizzle glaze on top.
Video
Notes
- Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods
- Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
- Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days.
- Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving
Nutrition
Calories: 174kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 75mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 1mg
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