Published:
Nov 30th 2022
by 
Last updated: Dec 21st 2024
Arugula Parmesan Salad has a little spice from peppery baby arugula, a touch of sweetness from the honey, and saltiness from shaved Parmesan cheese with added freshness from tomatoes, cucumbers, and celery coated in a simple lemon dressing. It makes for a quick appetizer or doubles it up for an entrée. You can also add some protein to the dishes, such as juicy cilantro lime shrimp, grilled turkey, or a quick steak made in the air fryer.
What does arugula go well with?
Arugula has a peppery spice and goes well in many places, such as salads, sandwiches, or wraps, on top of pizza and pasta, or sautéed for a side dish.
Do you cut arugula for salad?
Baby arugula may need to have the stems trimmed off as they can sometimes be a little too long; however, cutting baby arugula isn't necessary. Regular arugula would need to be cut or torn into bite-sized pieces to be eaten.
How long does arugula last in the refrigerator?
Unfortunately, arugula, especially baby arugula, does not last very long, with a shelf life of 5–7 days if kept cold and stored in a ventilated container covered with a damp paper towel to help extend the shelf life.
How do you know when arugula has gone bad?
Arugula will change in color from bright green to yellow or brown and becomes wilted or slimy similar to spinach or other leafy greens.
Time & Serves
Ingredients
5 cups Baby Arugula
1/4 cup Parmesan Cheese, shaved
2 stalks Celery, trimmed, diced small
1/2 cup Cherry Tomatoes, cut in half
1/2 English Cucumber, thinly sliced
1 Lemon, juiced
2 tablespoons Olive Oil
1/2 teaspoon Honey
1/4 teaspoon Sea Salt
1/8 teaspoon Black Pepper, freshly ground
Instructions
Add all the salad ingredients into a mixing bowl, reserving the shaved Parmesan cheese for garnishing.
Whisk the lemon juice, olive oil, honey, salt, and pepper together in a bowl.
Pour the dressing into the bowl with the salad ingredients tossing to combine. Add the salad onto plates, garnishing with the shaved Parmesan cheese before serving.
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