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Arugula Salad with Caesar Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4 (serving size: about 1 cup)
Toss fresh arugula leaves with our homemade Caesar Vinaigrette dressing and top with shaved Parmesan cheese for a simple but elegant salad.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • 2 chopped canned anchovy fillets
  • 1 minced garlic clove
  • 4 cups arugula
  • 2 tablespoons shaved fresh Parmesan cheese

Nutrition Information

  • calories 82
  • fat 7.8 g
  • satfat 1.4 g
  • sodium 117 mg

How to Make It

  1. Combine olive oil, lemon rind, lemon juice, pepper, anchovies, and minced garlic in a medium bowl, stirring with a whisk. Add arugula; toss to coat. Sprinkle with shaved fresh Parmesan cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.