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Herb & Arugula Salad with Balsamic Vinaigrette

Peppery arugula mingles with torn basil and flat-leaf parsley, their bright herbal notes lifted by a silky balsamic-Dijon vinaigrette. Shaved Pecorino Romano melts into each bite, adding a savory finish that lingers on the tongue.

Recipe and photo by EatingWell, shared here with credit. View the Original

Herb & Arugula Salad with Balsamic Vinaigrette
Total
12 min
Prep
12 min
Serves
4

Nutrition per Serving

Calories
72
Protein
3g
Carbs
3g
Fat
6g
Fiber
1g
Sugar
2g
Sodium
149mg

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 2 cups arugula, trimmed if necessary
  • 1 cup torn fresh basil
  • 1/2 cup flat-leaf parsley
  • 1/4 cup shredded Pecorino Romano cheese

Instructions

  1. Whisk vinegar, mustard and sugar in a large bowl. Whisk in oil. Add arugula, basil, parsley and Pecorino Romano; toss to coat.