arugula salad

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By Beth Pierce
from Old Monroe, MO

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.

serves 4
prep time 10 Min
method No-Cook or Other

Ingredients For arugula salad

  • 3 Tbsp
    lemon juice
  • 2 1/2 Tbsp
    olive oil
  • 2 tsp
  • 1/2 tsp
    dijon mustard
  • salt and pepper to taste
  • 5 oz
    baby arugula
  • 1/3 c
    slivered almonds
  • 1
    apple cored and sliced in small bites
  • 1/3 c
    dried cranberries
  • 1/4 c
    thinly sliced red onions
  • 1/3 c
    shaved parmesan

How To Make arugula salad

  • 1
    Whisk together 2 tablespoons lemon juice, olive oil, honey, and Dijon mustard in small bowl. Season with salt and pepper to taste.
  • 2
    In a small bowl toss the cut apples with 1 tablespoon lemon juice.
  • 3
    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.
  • 4
    NOTES 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.