Lemony-Arugula Salad by Millie Peartree
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This simple salad goes great over breaded chicken cutlets. We lightened-it up by swapping in broth for the oil. Steamline prep by just adding all the dressing ingredients to a mason jar, covering it, and shaking to mix.
Ingredients
Reduced-sodium chicken broth
0.5 cup(s)
Shallot(s)
2 Tbsp, chopped
Fresh lemon juice
2 Tbsp
Dijon mustard
1 Tbsp
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Arugula
8 cup(s)
Grated Parmesan cheese
0.25 cup(s)
Instructions
1
In a medium bowl, whisk together broth, shallots, lemon juice, mustard, salt, and pepper. Keep refrigerated up to 1 week. When ready to serve, toss with arugula; serve garnished with cheese.
2
Serving size: about 2 loosely packed cups
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