Arugula Salad

From the kitchen of Carly

Peppery arugula gets a bright citrus jolt from fresh lemon juice and zest, then coated in quality olive oil. Simple, sharp, and ready in minutes. The kind of salad that tastes like you actually know what you're doing in the kitchen.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 15 ounces arugula
  • 12 tablespoons extra-virgin olive oil
  • 11 tablespoon fresh lemon juice
  • 11/4 teaspoon lemon peel
  • 1grated

Instructions

  1. Toss arugula with olive oil, lemon juice, and peel. Toss to coat.