Lemony Arugula Salad with Apples and Olives
The best word I can think of to describe this salad is "succulent". The lemony dressing clings to the fresh, crunchy arugula and juicy apple slices, while the creamy Parmesan and briny olives bring it all together and make it a flavor-packed experience.
Equipment
- large bowl for tossing
- Microplane grater or box grater
- knife to cut the apples and olives
- whisk to mix the dressing
Ingredients
For the Dressing
- 2 teaspoon Dijon mustard
- 1 lemon juice
- 2 teaspoon olive oil extra virgin
- .5 teaspoon salt
- 1 teaspoon honey or maple syrup (optional)
For the Salad
- 1 apple green is preferred, but red works too
- 16 olives green, pitted
- 2 tablespoon Parmesan cheese freshly grated
- 142 grams Arugula baby, washed (1 container).
Instructions
- In a mixing bowl, whisk together the Dijon mustard, olive oil, lemon juice, and salt. If using honey or maple syrup, add that now too.
- Peel and slice the apple and add it to the bowl. (You can also leave the apple skin on if you prefer).
- Roughly chop the olives and add them to the bowl with the apples and dressing.
- Add the arugula to the bowl, and grate the Parmesan cheese over the top.
- Toss with tongs or clean hands until each leaf and apple slice is well-coated with the dressing.
- Serve immediately for maximum crispness.
Video
Notes
- This salad serves two people generously. If you're using it as a side salad, it could feed four people.
Nutrition
Calories: 193.7kcalCarbohydrates: 24.5gProtein: 4.8gFat: 11.1gSaturated Fat: 2.1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7gCholesterol: 3.5mgSodium: 1191.6mgPotassium: 454mgFiber: 5.9gSugar: 15.4gVitamin A: 1911.2IUVitamin C: 43.5mgCalcium: 210.4mgIron: 1.7mg
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