afoona
Arugula and Parmesan Salad
Salads

Arugula and Parmesan Salad

A classic arugula salad with grated Parmesan cheese, cherry tomatoes and balsamic dressing - light, tasty and refreshing

⏱ 40 min🍽 4 servings 🌍 Italian👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, vinegar, honey, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Wash the leaves and dry well.
    Colander
    💡Wet leaves repel the dressing and it pools at the bottom of the plate: dry them well after washing.
  2. 3
    Arrange the leaves on a serving plate.
  3. 4
    Arrange on top the tomatoes.
  4. 5
    Sprinkle the cheese and nuts on top.
  5. 6
    Drizzle with the dressing and serve immediately.
    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
279calories
10 gprotein
6 gcarbs
25 gfat
● protein 14%● carbs 8%● fat 78%

Per serving (149 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (2)

  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Leaf Salad

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