This arugula salad is a healthy side salad that goes well with any dish and it’s good enough to enjoy as the main dish too.
Prep Time: 10 Minutes
On a trip to St. Martin, I got to explore some of the island and one night ended up at this tiny, adorable Italian restaurant. I had an arugula and artichoke salad that was accompanied by a brick oven pizza. After a hurricane delayed my return and I finally made it back to the Hudson Valley I decided to recreate it.
I love this salad because it is easy and made with mostly pantry ingredients. I love opening my pantry and finding almost everything I need to make an amazing dinner. I almost always have arugula and Parmesan cheese in the fridge too, so I know I can make this salad anytime without having to run to the store. This arugula salad is a healthy side salad that goes well with any dish and it’s good enough to enjoy as the main dish too.
8 cups arugula
1 cup sun-dried tomatoes
2 cups marinated artichoke hearts, quartered
1 cup shredded Parmesan cheese
For the dressing
1/2 cup olive oil
4 tablespoons garlic balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
2 tablespoons garlic, minced
salt and pepper
Dump arugula into a large bowl.
Add the sundried tomatoes and artichokes.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, garlic, and salt and pepper.
Drizzle the dressing over the salad and toss until the salad is well coated.
Top with Parmesan cheese and serve immediately.