"So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes" — KELLID26
Watch video tips and tricks
young arugula leaves, rinsed and dried
cherry tomatoes, halved
grapeseed oil or olive oil
salt to taste
freshly ground black pepper to taste
grated Parmesan cheese
avocado - peeled, pitted and sliced
This is a great salad and is so simple to make. And just in time for summer when the farmer's market is in full swing! I used normal tomatoes because I didn't have cherry tomatoes on hand and used toasted the pine nuts to bring out the flavor. I also added cranberries, which I think are a must. The sweetness compliments with the spicy/bitter arugula. My one last suggestion to let this salad sit for a few minutes. It tastes better that way. This is a keeper. I'll definitely make it again.
I don't think arugula is good on its own. It's so peppery and pungent I think that it's better combined with another, milder green. Even so, this was still rather ho-hum in flavor, which surprised me because I liked the combination of ingredients. The dressing also reaffirmed for me that I like a ratio of 3:1 oil to vinegar, not 2:1. Too tangy and peppery as written.
I'd give it more stars if I could. I serve this salad for my regular family dinners or company evenings or large gatherings. Everybody loves it - always. At this point I'm regulary asked to bring it along with every invitaton as in Please join us and bring THE SALAD. Thanks Kellid26!
I like this with the Parmesan not grated but cut into thin slices. If you like Arugula, you'll like this salad. I substituted a normal vinegar instead of the rice vinegar and it still tasted yummy.
Very Good! My husband and I eat raddichio & arugula salad seasoned with olive oil and red wine vinegar everyday with dinner. This was a nice twist on our usual favorite. I did use our red wine vinegar in place of rice vinegar and omitted the avocado since I didn't have one. Still excellent - Thanks Kelli
I made this salad last night with some organic arugula. I used sesame seeds instead of pine nuts, but kept everything else the same. It was fast and extremely tasty!
This dressing was sooooo easy and the perfect compliment for arugula. It was quick and tasted great.
UNBELIEVABLE. The Parmesan and the dressing go together perfectly and really complement the zippiness of the arugula. I used a homemade nut/seed mix (pumpkin seeds, roasted soy nuts, walnuts) instead of the pine nuts because I didn't have them, and it was still great. I also added dried cherries for color and a touch of sweetness - just the thing! You could also use craisins. The presentation was beautiful and the taste was out of this world. I couldn't get enough of it!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Arugula Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 212
Learn how to put a contemporary twist on the traditional Waldorf salad.
Watch Chef John make an easy, healthy broccoli side dish.
This creamy, tangy salad has a delicious crunch from the pecans.