Made by
madisonquinnblog

Follow them on:

EBT Friendly: Approximately 90%

Total Time: 15 Minutes

This fresh Arugula Parmesan Salad combines peppery arugula, crisp English cucumber, finely diced yellow onion, toasted pine nuts, and plenty of shredded Parmesan cheese, all tossed in a bright homemade Dijon lemon vinaigrette. It’s simple enough for weeknight dinners yet flavorful enough to become a staple at potlucks, barbecues, and family gatherings. Pair it with grilled chicken, steak, seafood, or pasta for an easy side everyone will love.

Ingredients:

0.5x

1x

2x

4x

 

•   16 oz arugula
•   1 onion (finely diced)
•   1 cucumber (thinly sliced)
•   1 1/2 cups pine nuts
•   1 1/2 cups shredded Parmesan cheese
•   2 tbsp dijon mustard
•   2 garlic cloves (grated)
•   1 lemon (Juice)
•   2 tbsp white wine vinegar
•   1 1/3 cups olive oil
•   Salt (to taste)
•   Black pepper (to taste)
•   Garlic powder (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Heat a dry skillet over medium-low heat. Add the PINE NUTS and toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning. Transfer to a plate and allow to cool.
2. Finely dice the YELLOW ONION and thinly slice the ENGLISH CUCUMBER.
3. In a large serving bowl, combine the ARUGULA, YELLOW ONION, ENGLISH CUCUMBER, toasted PINE NUTS, and shredded PARMESAN CHEESE.
4. In a small bowl or jar, whisk together the DIJON MUSTARD, grated GARLIC, LEMON JUICE, WHITE WINE VINEGAR, and OLIVE OIL until smooth and emulsified.
5. Season the dressing with SALT, BLACK PEPPER, and GARLIC POWDER to taste.
6. About 5 minutes before serving, pour the dressing over the salad and toss until everything is evenly coated.
7. Serve immediately as a fresh side dish alongside grilled chicken, steak, seafood, pasta, or your favorite entrée.