Arugula Salad with Tangy Lemon-Mint Dressing
Serves 8
30 minutes or fewer
Lemon is a lighter choice than vinegar for salad dressings, as it won't overpower tender greens. Fresh mint tames some of lemon's tartness, so all you're left with is bright, citrusy flavor.
Lemon-Mint Dressing
- ¼ cup lemon juice
- ¼ cup chopped fresh mint
- 3 Tbs. olive oil
- 1 ½ Tbs. sugar
- 4 cups baby arugula, washed and dried
- 1 ½ cups cherry tomatoes, halved
- 1 oz. Romano cheese, shaved into curls with vegetable peeler (about ¼ cup)
at a glance
