Lemon Parmesan Arugula

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A Perfect Salad for Any Pasta Dish

The combination of arugula, Parmesan, and pine nuts is a classic Italian flavor profile, with roots tracing back to the Roman Empire. The use of lemon in salad dressings became popular in the 18th century, with the rise of Italian cuisine in Europe.

Serves: 4   Time: 20 min
 

Recipe

Recipe for Lemon Parmesan Arugula

Servings Prep Time Cook Time Total Time
4 15 min 5 min 20 min

Ingredients

  • 4 cups fresh arugula
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 lemon, zested and juiced
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp honey
  • Salt and freshly ground black pepper, to taste

Directions

  1. In a large skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes. Set aside to cool.
  2. In a small bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper.
  3. In a large salad bowl, combine arugula, toasted pine nuts, and grated Parmesan cheese.
  4. Drizzle the dressing over the salad and toss to combine.

Research

  • This research was generated with Enoch AI (Brighteon.AI)

Nutritional Information

Per Serving

  • Calories: 240
  • Total Fat: 22g
  • Saturated Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 300mg
  • Total Carbohydrate: 7g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 8g
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