Arugula Salad with Pine nuts and Parmesan
5 Minutes
6 Servings
Introduction
Flavorful, easy and quick salad. Nutrient-dense and low in calories – only 20 calories in around three cups – arugula is an outstanding source of folate, vitamins A and C, and more than 100 percent of the daily vitamin K requires. The same serving provides a vital source of calcium, magnesium and manganese. These tiny seeds contain a range of essential nutrients to your wellbeing, including vitamins, minerals and heart-healthy fats. Although they are rich in fat, they have low saturated fat. The combination of good fats, proteins, and fibre in pine nuts serving will help maintain a steady level of blood sugar, help stabilize diabetes, and improve your heart's health.
InStructions
Washed the arugula thoroughly and place it in a large mixing bowl.
Toast pine nuts in a skillet over medium heat until fragrant, stirring regularly. Transfer to a bowl of salad.
Add Parmesan cheese to the bowl of the salad.
Add olive oil, lemon juice, salt and pepper to a small bowl. Whisk the fork and spill over the salad.
Stir gently until well balanced. Serve on the following day.
Notes
Store: You can store the remaining salads for up to 36 hours without the salad being soggy.
Make-Ahead: If you want to make the salad ahead of time, wash the arugula and place them in a zip-lock bag for up to 7 days. Store the toasted nuts in a dry place. Salad dressing can be rendered up to 7 days in advance and refrigerated. Remove from the refrigerator 30 minutes before serving to allow olive oil to warm up.
For More Protein Option: mix it up with quiona or add grilled/baked chicken.
Ingredients
1/2 cup pine nuts
6 handful of arugula
1/4 cup Parmesan cheese (grated)
1/4 cup extra virgin olive oil
2 tbsp lemon juice and lemon zest
1/2 tsp sea salt
fresh ground black pepper to taste