This fresh, flavorful, and versatile salad is a beautiful dish to serve either as a salad course or as part of an entrée. It also serves as a lovely bed of greens for a baked salmon or chicken entrée. The vinaigrette is tangy, lemony, and briny, which pairs nicely with the peppery arugula, creamy Parmigiano Reggiano, and toasted pine nuts.
Prep time: 10 minutes
Cook time: n/a
Total time: 10 minutes
Serving size: approximately ¾ cup
For the vinaigrette:
For the salad:
Make the vinaigrette by whisking together the oil, lemon juice, capers, mustard, salt, and pepper in a small bowl until well combined.
Place arugula and onion in a large salad bowl. Drizzle with dressing and toss well. Top with toasted pine nuts and shaved cheese. Serve.
MOBE kitchen tips:
Calories: 130 / Total Fat: 12g (15% DV) / Saturated Fat: 2.5g (13% DV) / Trans Fat: 0g / Cholesterol: 5mg (2% DV) / Sodium: 300mg (13% DV) / Total Carbohydrate: 5g (2% DV) / Dietary Fiber: 2g (7% DV) / Total Sugars: 3g / Added Sugar: 0g (0% DV) / Protein: 3g / Vitamin D: 0mcg (0% DV) / Calcium: 138mg (10% DV) / Iron: 1mg (6% DV) / Potassium: 33mg (0% DV)
Allergen statement: Contains milk and pine nuts (tree nuts).