PREP TIME:TEN MINS
TOTAL TIME:TEN MINS
Ingredients
FOR THE ARUGULA SALAD:
• 5 ounces arugula — approximately 5 cups
• 4 average carrots — shaved in ribbons (approximately 8 to ten ounces) either one cup grated carrots (supposing you’re in a hurry, you’ll employ the pre-bagged grated carrots)
• one pint cherry tomatoes — halved
• one-third cup big Parmesan cheese shavings—don’t skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler
• 3 tbsp sliced sunflower seeds either sliced nuts of choice—toasted and sliced walnuts — pecans, and pistachios are all delicious (if you want)
• one tbsp sliced mild fresh herbs of choice — such as chives, parsley, either tarragon (if you want)
FOR THE DRESSING:
• two tbsp freshly squeezed lemon juice — approximately half average lemon
• one tbsp balsamic vinegar
• two tbsp extra-virgin olive oil
• half tsp kosher salt
Instructions
1. Place the arugula, carrots, and tomatoes in a big bowl.
2. In a small bowl either big measuring cup, blend along the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (As alternative, you’ll shake them all along in a mason jar with a tight-fitting lid). Drizzle enough over the arugula to moisten it, then blend to mix.
3. Strew Parmesan and any desired nuts either herbs over the top. submit instantly with a drizzle of extra dressing as desired.
