Easy Arugula Salad

Easy Arugula Salad

150 Reviews 9 Pics
  • Prep

    15 m
  • Ready In

    15 m
KELLID26
Recipe by  KELLID26

“So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  2. Divide salad onto plates, and top with slices of avocado.

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Reviews (150)

Rate This Recipe
SMARIGOLD717
83

SMARIGOLD717

This is a great salad and is so simple to make. And just in time for summer when the farmer's market is in full swing! I used normal tomatoes because I didn't have cherry tomatoes on hand and used toasted the pine nuts to bring out the flavor. I also added cranberries, which I think are a must. The sweetness compliments with the spicy/bitter arugula. My one last suggestion to let this salad sit for a few minutes. It tastes better that way. This is a keeper. I'll definitely make it again.

bkcj
74

bkcj

I'd give it more stars if I could. I serve this salad for my regular family dinners or company evenings or large gatherings. Everybody loves it - always. At this point I'm regulary asked to bring it along with every invitaton as in Please join us and bring THE SALAD. Thanks Kellid26!

JOLIVIA
66

JOLIVIA

I like this with the Parmesan not grated but cut into thin slices. If you like Arugula, you'll like this salad. I substituted a normal vinegar instead of the rice vinegar and it still tasted yummy.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Avocado, Beet and Arugula Salad with Chevre Tartine

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