Arugula Salad with Parmesan
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup balsamic vinegar | |
| 2 teaspoons Dijon mustard | |
| 2 teaspoons sugar | |
| 1/2 teaspoon salt | |
| Freshly ground black pepper | |
| 2 cloves garlic | Washed, peeled and minced |
| 1/4 cup extra-virgin olive oil | |
| 8 cups fresh arugula, | Washed, trimmed and torn into bite size pieces |
| ½ c. Parmesan cheese |
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. | |
| 2 | While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. | |
| 3 | Place the arugula in a large salad bowl and toss with some of the vinaigrette. | |
| 4 | Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
