Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.
FOR THE ARUGULA SALAD:
5 ounces arugula — about 5 cups
4medium carrots— shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (if you’re in a hurry, you can use the pre-bagged grated carrots)
1pintcherry tomatoes— halved
1/3cuplarge Parmesan cheese shavings— see pictures—don't skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler
3tablespoons chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts— pecans, and pistachios are all delicious (optional)
1tablespoonchopped mild fresh herbs of choice— such as chives, parsley, or tarragon (optional)
FOR THE DRESSING:
2tablespoonsfreshly squeezed lemon juice— about 1/2 medium lemon
2tablespoonsextra-virgin olive oil
Place the arugula, carrots, and tomatoes in a large bowl.
In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid). Drizzle enough over the arugula to moisten it, then toss to combine.
Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.