Arugula and Shaved Parmesan Salad with Lemon Vinaigrette

Oh, how I love this salad. While we were in Colorado, we had a lovely dinner at a little Italian restaurant and our meal came with a very simple arugula salad with shaved parmesan and a little lemon and olive oil. It was perfect. Since the salad was so tasty, I wanted to recreate it to pair with the ravioli I was making for dinner recently. I decided to add a touch of red onion and toasted pine nuts along with plenty of freshly cracked black pepper and a light lemon vinaigrette. It was wonderful! My husband and I had second helpings and my kids ate every bite off of their plate and said they loved it. I will be making this salad often!

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

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

Combine the arugula with spinach. Add the thinly sliced red onion and toasted pine nuts. Whisk the lemon vinaigrette well then drizzle some on, 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!

Arugula and Shaved Parmesan Salad with Lemon Vinaigrette

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Course: Sides

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

• Lemon Vinaigrette:
• 2-3 tbsp fresh lemon juice
• ¼ cup olive oil more if desired
• 1 clove of garlic minced
• 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

Instructions

• Make the lemon vinaigrette by combining lemon juice, olive oil, minced garlic, sea salt, and freshly cracked pepper, to taste.
• Whisk until well combined. Set aside to allow flavors to mingle.
• Side Note:

  We like our vinaigrette tangy, if you don't, add more olive oil, to taste.
• Combine the arugula with spinach in a large bowl. Add the thinly sliced red onion and toasted pine nuts.
• Whisk the lemon vinaigrette well then drizzle some on top of 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!

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