Arugula Salad with Lemon and Parmesan

Arugula Salad with Lemon and Parmesan Healthy Recipe

6 Servings 10 min Cook

Macros/Serving: 287 Calories


1 Clove Garlic
6 Slice, large (4-1/2" x 3-1/4" x 3/4") Italian Bread
12 Cup Arugula
2 Tbsp Lemon Juice
3 Oz Parmesan Cheese
7 Tbsp Olive Oil


Peel garlic clove and shave the parmesan cheese into strips with a vegetable peeler.

May use a loaf of ciabatta bread instead of slices of italian bread.

Preheat oven to 400°F.

Rub crust of bread with garlic clove.

Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil.

Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet.

Bake until golden and crisp around edges, about 10 minutes.


DO AHEAD: Can be made 4 hours ahead.

Let stand at room temperature.

Place arugula in large bowl.

Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired.

Sprinkle with salt and pepper.

Add 2/3 of croutons and half of Parmesan cheese and toss.

Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.