Best Bon Appetits Arugula Salad With Lemon Parmesan Dressing Recipes

Arugula Salad with Lemon-Parmesan Dressing image

Provided by Tori Ritchie

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes

Steps:

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Bon Appetit's Arugula Salad With Lemon-Parmesan Dressing image

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 7

1/3 cup freshly grated parmesan cheese (asiago, reggiano, etc. can replace Parmesan if you wish)
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (fresh!)
1 teaspoon finely grated lemon peel
4 cups packed baby arugula (rocket)
1 cup halved cherry tomatoes (I omitted the tomatoes because my main dish contained them) or 2 tablespoons sun-dried tomatoes, minced (I omitted the tomatoes because my main dish contained them)
1 tablespoon pine nuts (my addition) or 1 tablespoon chopped walnuts, toasted (my addition)

Steps:

Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
Garnish with pine nuts or walnuts.
Servings are estimated.