Arugula Salad with Lemon-Parmesan Dressing

From the kitchen of Carly

Peppery arugula meets bright lemon and nutty Parmesan in this simple green that comes together in minutes. Cherry tomatoes add sweetness and snap. The dressing keeps for days, so batch it and toss fresh greens whenever hunger strikes.

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

Ingredients

4 servings

  • 11/3 cup freshly grated Parmesan cheese
  • 15 tablespoons extra-virgin olive oil
  • 12 tablespoons fresh lemon juice
  • 11 teaspoon finely grated lemon peel
  • 14 cups (packed) baby arugula
  • 11 cup halved cherry tomatoes

Instructions

  1. Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

  2. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.