Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts
- 2 T fresh-squeezed lemon juice
- 1 tsp. white balsamic vinegar
- 3 - 4 T extra-virgin olive oil
- sea salt and fresh ground black pepper to taste
- 5 oz. organic baby arugula
- 1/4 cup coarsely grated best-quality Parmesan cheese (such as Parmigiano Reggiano)
- 1/4 cup toasted pine nuts (or slivered almonds)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby arugula, organic (5 oz.)
- Pine nuts, toasted (1/4 cup)
- Condiments
- Balsamic vinegar, white (1 tsp.)
- Cooking & Baking
- Olive oil, extra-virgin (3 T)
- Sea salt and fresh ground black pepper (1)
- Drinks
- Lemon juice, fresh-squeezed (2 T)
- Dairy
- Parmesan cheese, best-quality (1/4 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published November 16, 2011 (1 year ago).
58 people saved this recipe.
