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What you’ll need for the salad:

5 to 8 ounces fresh arugula (prewashed)

1 chunk good quality Parmesan cheese

½ cup toasted pine nuts, cooled

10 cherry tomatoes, halved

For the Lemon Vinaigrette:

Juice of one large lemon

¼ cup (or less) of good quality olive oil

Salt and pepper to taste

Arugula Salad

Serves 4

While all salad greens are low in calories, not all give you a good dose of nutrients. Arugula is one leafy green vegetable that stands out as a rich source of many vitamins and minerals.

Consider the difference between iceberg lettuce and arugula. Arugula contains about eight times the calcium, fives times the vitamin A, vitamin C, and vitamin K, and four times the iron as the same amount of iceberg lettuce. Start with arugula for a healthier salad.

Here’s how:

1. Place the arugula in a large bowl. Shave as much Parmesan as desired and put aside. Add in tomatoes and toasted pine nuts.

2. In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour enough dressing over the salad to moisten.

3. Toss well, place Parmesan cheese on top, and serve immediately to keep from wilting.

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