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Lemony-arugula salad by Chef Millie Peartree

1
1
1
SmartPoints® value per serving
Total Time
10 min
Prep
10 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

½ cup(s)

Uncooked shallot(s)

2 Tbsp, 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

  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

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.

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