Lemony-Arugula Salad by Millie Peartree

Name: Lemony-Arugula Salad by Millie Peartree
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 cup(s) Reduced sodium chicken broth; 2 Tbsp, chopped Shallot finely chopped; 2 Tbsp Fresh lemon juice; 1 Tbsp Dijon mustard coarse grain variety; 0.25 tsp Kosher salt; 0.25 tsp Black pepper; 8 cup(s) Arugula baby-variety; 0.25 cup(s) Grated Parmesan cheese shaved

Points® value

Total Time

10 min

Prep

10 min

Serves

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

½ cup(s)

Shallot

2 Tbsp, chopped, finely chopped

Fresh lemon juice

2 Tbsp

Dijon mustard

1 Tbsp, coarse grain variety

Kosher salt

¼ tsp

Black pepper

¼ tsp

Arugula

8 cup(s), baby-variety

Grated Parmesan cheese

¼ cup(s), shaved

Instructions

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.
Serving size: about 2 loosely packed cups

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

Lemony-Arugula Salad by Millie Peartree

Ingredients

Instructions

Notes

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