Arugula Salad with Tangy Lemon-Mint Dressing
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.
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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.
Ingredients
Lemon-mint dressing
- 1/4 cup lemon juice
- 1/4 cup chopped fresh mint
- 3 Tbs. olive oil
- 1 1/2 Tbs. sugar
Salad
- 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)
Preparation
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