Arugula Salad with Parmesan Vinaigrette

Photo: Jason Wallis; Styling: Cindy Barr

Arugula Salad with Parmesan Vinaigrette pairs perfectly with a light and healthy main dish.

Yield: Serves 4 (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 5.8g
  • Saturated fat: 1.3g
  • Sodium: 129mg


  • 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


  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.

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