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    Home » Vegetable Recipes » Arugula Salad

    Arugula Salad

    Last updated: May 8, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This simple and fresh arugula salad with olive oil and parmesan is so easy to put together, and it makes a wonderful side dish for almost any meal.

    You could also add a protein such as shredded cooked chicken and turn it into a main-dish salad.

    Arugula salad with parmesan, onions and olives, served on a white platter.

    I love salads. And by "salads" I mean simple side salads, not necessarily main-dish salads, which can also be great (this Cobb salad is wonderful, for example).

    Whenever I tire of rich, complex side dishes, this simple arugula salad is my go-to side dish. It is fresh, very tasty, and it's also very easy to assemble. In addition, it goes nicely with almost any meal I can think of.

    Jump to:
    • Ingredients
    • Variations
    • Arugula Salad Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty salad. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Fresh arugula leaves: I use a 5-oz bag of pre-washed arugula.
    • Red onion: I only use a little to add a bit of sharpness and color to the salad. Make sure it's thinly sliced - no one wants to bite into large pieces of raw onion! It's probably best to avoid sharp white or yellow onions in this salad. Red onions are milder.
    • Pitted olives: I like to use black kalamata olives, but any type will work.
    • Olive oil: Extra-virgin has the best flavor, which is especially important in this simple dish.
    • White wine vinegar: You can also use fresh lemon juice if you prefer. Lemon juice is milder than vinegar, so you could use a full tablespoon.
    • Kosher salt and black pepper: Just a little, as the olives and parmesan are very salty.
    • Shaved parmesan cheese: You can shave it yourself with a vegetable peeler, or buy it pre-packaged.
    The ingredients needed to prepare an arugula salad.

    Variations

    • You can add protein to the salad and turn it into a main-dish salad. Good examples that I've tried and liked include shredded baked chicken breast, grilled shrimp, and thinly sliced meat (such as grilled skirt steak).
    • Add sliced cherry tomatoes. It's very tasty and it also adds a nice splash of color to the salad.
    • This is a favorite of mine: Add crumbled bacon pieces.

    Arugula Salad Instructions

    This is such as easy salad to put together. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Arrange the arugula, red onions, and olives in a serving bowl or on a serving plate. (Photos 1-2).
    • Mix the oil and the vinegar and drizzle the mixture all over the vegetables. (Photo 3).
    • Sprinkle the salad with kosher salt and black pepper.
    • Now, top it with shaved parmesan cheese. That's it! Truly easy. (Photo 4).
    A four-photo collage showing the steps for making an arugula salad.

    Expert Tips

    1. You can assemble the salad a few hours in advance, loosely cover it with paper towels, and refrigerate it. Don't add the dressing until the last minute, though, or the greens will become soggy.
    2. This is such a pretty salad. I like to bring it to the table nicely arranged on a platter, and only then do I mix it and divide it between the diners.

    Recipe FAQs

    What does arugula taste like?

    Arugula has a much stronger flavor than lettuces such as Iceberg or Romaine. Many people describe its taste as "peppery," and I think that's fairly accurate.

    It has a sharpness to it that lettuces do not have, but it's a pleasant sharpness - not bitter or overpowering.

    Is arugula a type of lettuce?

    Arugula is not a type of lettuce but rather an herb originating from the brassica (mustard) family, although it's certainly used as a salad green, similar to lettuce.

    Can I cook arugula?

    Yes! You can eat arugula raw in a salad, or you could cook it similarly to how you would cook spinach leaves. I like to quickly saute it in lots of butter and garlic, just until it starts to wilt.

    Serving Suggestions

    This salad truly goes with anything. You can pair it with grilled chicken breast, broiled chicken breast, baked chicken breast, or broiled salmon for an all-around light meal.

    Alternatively, it nicely balances out a rich meal. So it's good with duck breast, ribeye roast, pork roast, bacon-wrapped chicken breast, or keto meatloaf.

    Storing Leftovers

    As with all salad greens, once the salad is ready and you have added the dressing, I don't recommend keeping its leftovers. You should only make as much as you can finish right away.

    Arugula salad served on a white platter.

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    Recipe Card

    Arugula salad served on a white plate.
    4.95 from 71 votes
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    Arugula Salad with Parmesan

    This simple, fresh arugula salad with olive oil and parmesan cheese is so easy to put together, and it makes a wonderful side dish to almost any meal.
    Prep Time15 minutes mins
    Cook Time0 minutes mins
    Total Time15 minutes mins
    Course: Salad
    Cuisine: American
    Servings: 4 servings
    Calories: 143kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 5 oz arugula leaves
    • ¼ cup red onion thinly sliced
    • ¼ cup kalamata olives pitted
    • 3 tablespoons olive oil extra-virgin
    • ½ tablespoon white wine vinegar
    • ¼ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper freshly ground
    • ⅓ cup parmesan cheese shaved (1 oz)

    Instructions

    • Arrange the arugula, red onions, and olives in a serving bowl.
    • Briefly mix the oil and vinegar and drizzle them over the vegetables.
    • Sprinkle the salad with kosher salt and black pepper.
    • Top the salad with shaved parmesan cheese.
    • Serve the pretty salad, and only then toss it at the table and divide it into individual plates.

    Video

    Notes

    • You can add protein to the salad and turn it into a main-dish salad.
    • You can assemble the salad a few hours in advance, loosely cover it with paper towels, and refrigerate it. Don't add the dressing until the last minute, though, or the greens will become soggy.
    • This is such a pretty salad. I like to bring it to the table nicely arranged on a platter, and only then do I mix it and divide it between the diners.
    • As with all salad greens, once the salad is ready and you've added the dressing, I don't recommend keeping its leftovers. You should only make as much as you can finish right away.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 143kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 251mg | Fiber: 1g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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