A tasty Arugula Salad made with almonds, crisp apples, dried cranberries, red onions, and Parmesan Cheese all drizzled with a light easy four ingredient lemon mustard vinaigrette.
prep time10 Min
methodNo-Cook or Other
Ingredients For arugula salad
LEMON MUSTARD VINAIGRETTE
2 1/2 Tbsp
salt and pepper to taste
apple cored and sliced in small bites
thinly sliced red onions
How To Make arugula salad
Whisk together 2 tablespoons lemon juice, olive oil, honey, and Dijon mustard in small bowl. Season with salt and pepper to taste.
In a small bowl toss the cut apples with 1 tablespoon lemon juice.
In a large bowl combine the arugula, almonds, apple, cranberries, red onion, and shaved Parmesan. Drizzle with the vinaigrette and toss to coat. For best results serve promptly.
Prepare the vinaigrette up to 2 days in advance and store in an airtight container in the refrigerator. Remove from the refrigerator 45 minutes before tossing the salad. Whisk or shake to recombine the ingredients.
Dry the arugula well before starting the salad.
Toss the apple slices with lemon juice to prevent the slices from browning.
Shave the Parmesan using a vegetable peeler.
Use slivered or sliced almonds. Both work well and taste delicious.
Slice the red onions as thinly as possible.
Store leftovers in an airtight container in the refrigerator for up to a day but keep in mind that the arugula will wilt some if it has been tossed with the vinaigrette.
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