Arugula Salad with Lemon Vinaigrette

Servings

2 cups salad with 1 Tbsp dressing

COOKING TIME

30 minutes

This recipe requires that you make Lemon Vinaigrette first.

1/4 cup, chopped Walnuts, shelled (toasted)

8 cup Arugula, raw

1/4 medium Red onion (very thinly sliced)

1/4 cup Parmesan cheese (grated)

4 Tbsp Lemon Vinaigrette

Gather all ingredients and equipment.

Place the walnuts in a small skillet over medium high heat.

Cook for about 7 to 10 minutes. Toss frequently so that the nuts brown but do not burn.

Place arugula, red onion, parmesan, and walnuts in a large mixing bowl.

Just before serving, add the dressing to the salad and toss gently.

Serve immediately.

Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Click on the icon for information.

This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.