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    Arugula & Parmesan Cheese Salad

    Oct 31, 2016 · Leave a Comment

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    Jump to Recipe Print Recipe

    This easy Arugula & Parmesan Cheese Salad makes for an easy first course or a very light lunch.

    Arugula & Parmesan Cheese Salad

    I crave salads. I can’t go more than a couple of days before I “need” one, and when I get it, I enjoy the heck out of it. Sometimes I crave a robust chopped salad and sometimes I want something simple and light, like this Arugula & Parmesan Cheese Salad. I love peppery taste of the Arugula and the crunch of warm Pine nuts in this salad…and of course the freshly shaved Parmesan.  I eat a handful of the cheese while I assemble the salad, mmmm!

    In addition to really enjoying salads. Sometimes I need a salad because….well, because cookies exist.  I  seriously love cookies. Only homemade cookies that is. I love making them, eating the dough (I don’t care who says what about that…I’ve been doing and enjoying the heck out of it since birth), I love the smell that fills the house and the excitement of my family.

    Since the kids were toddlers, I try to keep the cookie jar full. I tell them, me filling the jar with cookies is me leaving behind my love…Sappy I know, however when you are a momma who works long days in corporate America and sometimes travels for business that simple act can make you feel a little bit better. Now that I work from home, I still try to keep the cookie jar full. Every time I hear the glass lid being put back in place onto the cookie jar, I smile. My jar has seen a lot of action since my kids were toddlers and I love it!! 

    My husband and kids love cookies hot out of the oven, while I like to wait until the next day.  I can not even calculate how many times I have had cookies for breakfast, lol!  Pizzelles are my favorite!!  I swear I eat 100 of them in December, and 100 may be an understatement! I can not wait to make and eat them!!! So you can see why light salads like this Arugula & Parmesan Cheese Salad in November and December are a good thing for me!  I have to save up as many calories as I can for cookies…It’s my yin and yang!

    My daughter has always said “my savory stomach is full, but my sweet stomach is empty” I know where she gets that from lol! My sweet stomach when it comes to cookies, high quality salted dark chocolate caramels, Swedish Fish and Gobstoppers is never full….sigh.

    Have a favorite salad or cookie for that matter?? Let me know. I am always looking to try new ones out! Right this minute I am dreaming about a robust chopped salad. I know what I am having for dinner tonight alongside a bowl of chili!!

    Arugula & Parmesan Cheese Salad with Toasted Pine Nuts and Lemon Vinaigrette

    Two of my favorite cookie recipes are Pizzelles (and old iconic Philadelphia Bakery recipe that I was lucky enough to be given decades ago) and what I call The Perfect Cookie. My son’s favorite are Pizzelles (just like his mama) and my Chocolate Chambord Cookies.

    3 of My Favorite Cookies - Pizzelles, The Perfect Cookie and Chocolate Chambord Cookies

    I have a ton of cookie recipes Pinned over on my Pinterest Cookie Board.

    When it comes to salads, I love a good Cobb Salad! Here is my take on a Cobb Salad with Sriracha Ranch Dressing. Also, this Crispy Avocado Salad with Bacon & Tomatoes is seriously delicious!! If you dig calamari…try this Asian Crispy Calamari (it is SO good!!)

    My 3 Favorite Salads - Cobb Salad with Sriracha Ranch Dressing, Crispy Avocado Salad with Bacon & Tomatoes and Crispy Calamari Asian Salad

    For all kinds of satisfying salads…Check out my Salad Pinterest Board…Yummmmm!

    This simple Arugula & Parmesan Cheese Salad can be made more robust by adding some 1 inch rolls of Prosciutto (yum) and or croutons. If you enjoy fruit in your salad you could always add in some spiced roasted pear slices or sauteed figs!

    Enjoy!

    3 of My Favorite Cookies - Pizzelles, The Perfect Cookie and Chocolate Chambord Cookies
    Print Recipe

    Arugula Parmesan Cheese Salad

    Prep Time10 mins
    Total Time10 mins
    Servings: 2
    Author: Colleen Kennedy

    Ingredients

    • 1/4 cup grapeseed or olive oil
    • Just a bit of lemon zest
    • 1 TBS to 1 1/2 TBS of fresh lemon juice
    • 1 TBS honey or more to taste
    • 1/2 tsp coarse Dijon Mustard I like Grey Poupon Country Dijon
    • Salt and pepper
    • Pine Nuts
    • Arugula
    • Fresh Parmesan Cheese shavings

    Instructions

    • For the Dressing:
    • Combine everything in a mason jar. Shake vigorously until emulsified.
    • For the Salad:
    • Toast Pine nuts at 275 degrees for 4-5 minutes, just until they begin to lightly brown, shaking pan halfway through.
    • Toss arugula with the dressing, sprinkle on the pine nuts, and shavings of Parmesan Cheese.
    • Serve and enjoy!

     

     

     

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    Gluten Free, Salads, Uncategorized, Vegetarian

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