Arugula Salad With Lemon-Parmesan Dressing

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 food processor. Season dressing with salt and pepper. Transfer to a bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.


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