This Arugula Salad with Parmesan, Lemon and Olive Oil is so new and tasty. Additionally, it calls for 5 simple fixings and can be made in minutes!
I never measure the fixings in mine. Simply sprinkle some olive oil over a bowl of arugula, press on some lemon squeeze (and pizzazz on the off chance that you'd like), split some dark pepper on top, and afterward I like to mesh and shave some Parmesan on top.
Hurl everything up…
..what's more, inside minutes (or extremely, about a moment), this crisp and quite delightful plate of mixed greens is prepared to go.
You can serve it as a side plate of mixed greens, you can make it a principle and include some salmon/chicken/other protein on the off chance that you'd like, or you can do what I frequently do — eat the entire dang thing plain as my whole feast. I make a colossal bowl of it consistently and appreciate each and every nibble. So great.
And all the better, obviously, imparted to great companions over great discussion about the fundamental stuff throughout everyday life. ;)
So genuinely, make this serving of mixed greens!
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INGREDIENTS:
- 2 handfuls fresh baby arugula
- 2 Tablespoons freshly-grated Parmesan, plus extra shavings as garnish
- 2 teaspoons good-quality olive oil
- 2 teaspoons freshly-squeezed lemon juice
- 1 teaspoon freshly-cracked black pepper
DIRECTIONS:
- Add arugula and Parmesan to a large mixing bowl. Drizzle evenly with olive oil and lemon juice, and sprinkle with black pepper. Toss until combined.
- Serve immediately, garnished with extra Parmesan if desired.
For more detail : bit.ly/2Ugq8vC
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