Ingredients20 m servings 54 cals
- Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
- Sprinkle salad with Parmesan cheese shavings and toss again to serve.
Per Serving: 54 calories; 3.2 g fat; 3.7 g carbohydrates; 3.9 g protein; 4 mg cholesterol; 106 mg sodium. Full nutrition
ReviewsRead all reviews 10
Be sure to make this dressing several hours before mixing it with the arugula. I found it much better after it sat for a while! I also think that there is not enough dressing for this amount o...
Yum! I added more dressing (2 tblsp of each liquid ingredient) as suggested by other reviewers, and added some diced jicama for crunch. When I tasted it, the nutty flavor of the arugula prompted...
Served with marinated flank steak, and mixed together was very tasty. Only rated it a 4 because pepper flakes made dressing way too hot. Will omit next time (although hubby like how hot it was.)...
Light and easy..great as a side w pizza..I used all natural lemon vinaigrette pre made dressing and added toasted walnuts
This is so easy and delicious! I love arugula and have it growing in my garden this summer. Looking forward to making this often.
Doubled the lemon juice, olive oil and vinegar. Used serrano honey balsamic vinegar from one of those olive oil and vinegar shops. Gave it a nice kick.
This is a nice salad. The flavor is fresh and such a nice start to a dinner. It is in my rotation.