Arugula Salad with Lemon-Parmesan Dressing

Tori Ritchie

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

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.