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Arugula Salad with Parmesan Vinaigrette

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 4 (serving size: about 1 cup)
Arugula Salad with Parmesan Vinaigrette pairs perfectly with a light and healthy main dish.


  • 4 teaspoons lemon juice
  • 4 teaspoons olive oil
  • 3 tablespoons grated Parmesan
  • 1 green onion, chopped
  • 4 cups arugula
  • 1/2 cup thinly sliced fennel bulb
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 67
  • fat 5.8 g
  • satfat 1.3 g
  • sodium 129 mg

How to Make It

  1. Combine lemon juice, olive oil, Parmesan, and chopped green onion in a large bowl, stirring with a whisk. Add arugula, fennel, kosher salt, and pepper; toss gently to coat.

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