Arugula Salad with Shaved Parmesan Recipe

5 5 5
Arugula Salad with Shaved Parmesan Recipe
Arugula Salad with Shaved Parmesan Recipe photo by Taste of Home
Publisher Photo

Arugula Salad with Shaved Parmesan Recipe

Read Reviews
5 5 5
Publisher Photo
A mother deserves a beautiful salad that combines her favorite flavors, like fresh peppery arugula, golden raisins, crunchy almonds and shredded Parmesan. I put this simple salad together for my mom, and the whole family ended up loving it! —Nicole Rash, Boise, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 cups fresh arugula
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup shaved or shredded Parmesan cheese

Directions

In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among four plates; top with cheese. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Arugula Salad with Shaved Parmesan in Taste of Home April/May 2012, p59

Nutritional Facts

1 cup: 181 calories, 15g fat (3g saturated fat), 4mg cholesterol, 242mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1/2 starch.

  • 6 cups fresh arugula
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup shaved or shredded Parmesan cheese
  1. In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among four plates; top with cheese. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Arugula Salad with Shaved Parmesan in Taste of Home April/May 2012, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forArugula Salad with Shaved Parmesan

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Ham_Sammich User ID: 8473184 268605
Reviewed Jun. 27, 2017

"I've made this as an individual side salad three times now - so simple and yet absolutely delicious! Next stop: making enough for a potluck to share this tasty dish with friends and family!!!"

MY REVIEW
millsapm User ID: 1794642 245243
Reviewed Mar. 10, 2016

"So good and simple... and I usually have the ingredients on-hand which is a plus!"

MY REVIEW
jo66 User ID: 6055005 230731
Reviewed Aug. 4, 2015

"This recipe only needs one word delicious! Will definitely make it again."

MY REVIEW
ebramkamp User ID: 702841 184537
Reviewed Jun. 1, 2014

"This is absolutely delicious. The nutty parmesan is a nice balance with the peppery arugula and sweet raisins. The second time I made it I substituted dried cranberries for the golden raisins. My husband and I preferred the cranberries more then the raisins but that's our personal taste preference."

MY REVIEW
[email protected] User ID: 77962 117503
Reviewed Apr. 8, 2012

"I made this exactly as written, and it was a hit at my Easter get-together. The sweet raisins did indeed nicely balance the bite-y arugula. Even my children ate it, sans dressing."

Loading Image