
Lemony-Arugula Salad by Millie Peartree
1
Point(s)
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