See more
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Arugula Salad with Caesar Vinaigrette

Toss fresh arugula leaves with our homemade Caesar Vinaigrette dressing and top with shaved Parmesan cheese for a simple but elegant salad.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: about 1 cup)


  • 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


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.


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.

Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 7.8g
  • Saturated fat: 1.4g
  • Sodium: 117mg

Go to full version of

Arugula Salad with Caesar Vinaigrette recipe