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Arugula Salad

5 from 9 votes

Baby arugula salad is my go-to when I need a quick side salad recipe for fish, steak, chicken, or pork chops!

Prep Time: 5

Cook Time: 0

Total Time: 5

Yield: 4 servings

Course: Salad, Side Dish

Cuisine: American-Italian

Equipment

large bowl

Ingredients

6 cups baby arugula (4 oounces)
2 tablespoons extra virgin olive oil
1/2 large lemon
1/4 teaspoon kosher salt
black pepper (to taste)
1 ounce shaved Parmesan Cheese (about 1/2 cup )

Instructions

Add arugula to a bowl, toss with 2 tablespoons of olive oil, juice from 1/2 lemon, 1/4 teaspoon kosher salt and black pepper.
To serve, divide 1 cup arugula on each plate and top each with 2 tablespoons shaved Parmesan cheese.

Nutrition

Serving: 1generous cup, Calories: 96kcal, Carbohydrates: 2g, Protein: 3.5g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 161mg, Fiber: 0.5g, Sugar: 1g

- WW Points: 3

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