Arugula and Shaved Parmesan Salad with Lemon Vinaigrette

Oh, how I love this simple arugula and shaved parmesan salad with lemon vinaigrette. While we were in Colorado, we had a lovely dinner at a nice Italian restaurant, and our meal came with a similar arugula salad–it was perfect. I recently made some crispy chicken parmesan and roasted asparagus for dinner, and this lemony arugula salad paired nicely with the rest of the meal.

Arugula and Shaved Parmesan Salad with Lemon Vinaigrette

Lemon Vinaigrette:

• 2-3 tbsp fresh lemon juice
• ¼ cup olive oil, more if desired
• 1 clove of garlic, minced
• Honey or sugar, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 4 cups arugula
• 2 cups baby spinach
• ¼ red onion sliced thinly
• 2 tbsp toasted pine nuts
• Shaved Parmesan, to taste
• Freshly cracked black pepper, to taste

How to Make an Arugula and Shaved Parmesan Salad with Lemon Vinaigrette

Prepare the lemon vinaigrette by combining the lemon juice, olive oil, minced garlic, honey (or sugar), sea salt, and freshly cracked pepper to taste. Whisk until well combined. Set aside to allow flavors to mingle. Side Note: We enjoy our vinaigrette tangy; if you don’t, add more olive oil to taste.

Prepare the salad by combining the arugula with spinach.

Add the thinly sliced red onion and toasted pine nuts. Whisk the lemon vinaigrette well, then drizzle some over the salad to taste. Toss to coat the salad evenly.

Place on serving plates, then top with shaved Parmesan and freshly cracked black pepper, to taste. Serve and enjoy!