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Arugula salad with lemon vinaigrette on a plate.

Arugula Salad with Lemon Vinaigrette

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Serves 4-6 1x
  • Category: Salad
  • Method: Toss
  • Cuisine: Italian
  • Diet: Vegetarian


The greens in this easy arugula salad with Parmesan are lightly dressed in a beautiful lemon vinaigrette. It’s the kind of you can serve as a side dish with pretty much anything.


  • For vinaigrette
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon whole grain Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For salad
  • 5 ounces baby arugula
  • 1/3 cup shaved Parmesan cheese


  1. For the vinaigrette, whisk together the lemon juice, olive oil, garlic, mustard, honey, salt and pepper until fully combined in a small bowl.
  2. Combine the arugula and Parmesan in a large bowl. Drizzle in the desired amount of vinaigrette, tossing to combine. (The recipe makes about 3 ounces of vinaigrette. You will not need all of it for the salad).


Store leftover vinaigrette in an airtight container like a jar in the refrigerator up to 4 days.

Only toss the amount of salad in vinaigrette that you are planning to eat in that meal.

Keywords: arugula salad, lemon vinaigrette