Arugula Salad with Lemon-Parmesan Dressing

Name: Arugula Salad with Lemon-Parmesan Dressing
Yield: Makes about 3 1/2 cups
Ingredients: 1/3 cup freshly grated Parmesan cheese; 5 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon peel; 4 cups (packed) baby arugula; 1 cup halved cherry tomatoes

Tori RitchieMakes about 3 1/2 cupsSource

salad arugula lemon parmesan side starter lunch dinner brunch gluten free nut free raw vegetarian keto quick easy weeknight meals 5 ingredients or fewer 30 minutes or less no-cook food processor bon appétit

Arugula Salad with Lemon-Parmesan Dressing

Ingredients

1/3 cup freshly grated Parmesan cheese

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes

Method

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

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