It’s Salad Month!

Yes, today marks the beginning of a whole month of salads here on the blog.

For the remainder of January, I’ll be sharing my favorite salad recipes, along with great ideas from a few of my healthy food blogger friends. If you’re trying to eat healthy this month, look no further 🙂

I’m starting with something simple: Arugula Salad with Lemon Vinaigrette.

Though this salad only has three ingredients, it’s incredibly flavorful and thus one of my all-time favorites.

Simply toss baby arugula leaves with lemon vinaigrette and top with shaved or grated Parmesan and voila!

Lemon Vinaigrette

 

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Ingredients

• Juice of 2 lemons
• 2 Tbsp raw honey
• 1 tsp Dijon mustard
• ¼ cup extra virgin olive oil
• Generous pinch of salt
• Small pinch of pepper

Instructions

1. In a medium bowl, whisk together all ingredients. Season to taste with salt and pepper.
2. Store any leftover dressing in the fridge for up to a week.

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Arugula Salad with Lemon Vinaigrette

 

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Cook time

5 mins

Total time

5 mins

 

A simple yet incredibly flavorful salad. Tangy and peppery with a little salty bite. Turn this into a complete meal by adding grilled chicken or a fried egg on top!

Serves: 2 large servings

Ingredients

• One 5-oz container of organic, pre-washed baby arugula
• ¼ cup Parmesan shavings or grated Parmesan
• Lemon vinaigrette to taste

Instructions

1. Place arugula in a salad bowl.
2. Add a few spoonfuls of dressing, then toss together using your (clean) hands.
3. Top with the Parmesan then toss a little more.
4. Add additional dressing to taste.
5. Season with salt & pepper if desired.

Notes

This salad tastes best when you grate the Parmesan cheese yourself. Avoid the temptation to use pre-grated - it makes all the difference in taste and is worth the small effort!

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