Arugula Salad with Toasted Breadcrumbs
The secret weapon in this arugula salad? Toasted breadcrumbs! They add such a satisfying crunch to the peppery greens that are tossed with a zesty lemon dressing and Parmesan cheese.
Servings: 4 Servings
Calories: 222kcal
Ingredients
- 5 cups (lightly packed) arugula
- ¼ cup + 2 tablespoons (lightly packed) grated Parmesan cheese divided
- 5 tablespoons toasted panko breadcrumbs divided
The dressing:
- 2 tablespoons fresh lemon juice
- 1 small garlic clove grated on a zester
- ¼ teaspoon agave nectar or honey
- ¼ teaspoon ground pepper
- ⅛ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
Instructions
- Place the arugula leaves in a serving bowl.
- Toss the arugula with ¼ cup Parmesan cheese, 3 tablespoons toasted breadcrumbs and the dressing until the leaves are coated.
- Sprinkle the remaining 2 tablespoons Parmesan cheese and 2 tablespoons toasted breadcrumbs on top. Serve.
The dressing:
- In a bowl, whisk together the lemon juice, grated garlic, agave nectar, pepper and salt.
- While whisking, drizzle in the olive oil.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.25cups | Calories: 222kcal | Carbohydrates: 22g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 376mg | Fiber: 5g | Sugar: 7g
