Arugula Salad with Tangy Lemon-Mint Dressing Recipe - Vegetarian Times

Arugula Salad with Tangy Lemon-Mint Dressing

Publish date:

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.

  • 8Servings


Lemon-Mint Dressing

  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh mint
  • 3 Tbs. olive oil
  • 1 1/2 Tbs. sugar


  • 4 cups baby arugula, washed and dried
  • 1 1/2 cups cherry tomatoes, halved
  • 1 oz. Romano cheese, shaved into curls with vegetable peeler (about 1/4 cup)


To make Lemon-Mint Dressing: Whisk all ingredients together in bowl.

To assemble Salad: Combine all ingredients in large bowl. Pour dressing over salad mixture, and toss to coat. Serve immediately.

Nutrition Information

  • Calories: 79
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 4 mg
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 49 mg
  • Sugar Content: 3 g