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Simple arugula salad

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Easy and quick

5 minutes and 5 ingredients

My friend Janis taught me how to make this peppery arugula salad. I make this salad in three situations:

  1. When I want an assertive salad that won't compete with my entree.
  2. When I have no time.
  3. When my fridge is empty and my salad ingredients are limited.

Just because it is simple, doesn't mean this salad is plain. I think it is downright delicious. Janis confessed she eats it most every night.


The tomatoes are optional in this salad. They are not needed, but I like the color and the extra nutrition, so if I have them on hand I usually toss them in. Plus, they improve the photograph!

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Lemon, olive oil dressing & parmigiano reggiano

The dressing is made with just fresh lemon juice, olive oil, salt and pepper. I like to use a good peppery virgin olive oil that can stand up to the arugula. Rather than domestic parmesan cheese I use Italian parmigiano reggiano. It makes a world of difference. Costco sells a great one for a very good price.


Simple arugula salad



Yield 4 servings

This simple salad is quick and easy to make and works well when you don't want your salad to compete with your entree. Use good quality peppery olive oil and parmesan.


  • 1 5-ounce package of pre-washed arugula
  • 1 handful of cherry tomatoes (optional)
  • 3 ounces good parmesan cheese
  • 1 ounce fresh lemon juice
  • 3 ounces good peppery olive oil
  • Salt and pepper to taste


  1. Put the arugula in a bowl and scatter the cherry tomatoes over the top. Use a vegetable peeler to shave parmesan and scatter the shavings over the salad.
  2. Put the lemon juice in a small bowl and whisk in the olive oil. Season with salt and pepper to taste. Adjust lemon and olive oil if needed. Toss dressing and salad together.







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