Arugula Salad with Shaved Parmesan & Cherry Tomatoes

Hi there!

Whew, Monday came so quick. The weekend just whizzed by for me! A lot of time over my weekend was spent doing house stuff, including buying a pool vacuum – it took us a few weeks to get the pool in order but now we’re all good! – and looking for patio furniture that doesn’t cost an arm and a leg. I also spent Sunday evening on the beach with this little maniac  cutie….

…and had my first tennis workout in quite awhile! My hubby is making fun of me because I’m so sore today since I hadn’t played in awhile. I always get sore when I do an unusual workout, and my forearm, hand, obliques, and back are certainly achy today!

I’d like to play tennis more often now that we live down the street from some pretty decent courts. I’m in no way a great tennis player, but I find it to be a fun way to break a sweat and get some cardio in! Hopefully I’ll improve with some practice. 🙂

Now onto food….

So I’m sure a lot of you will agree with me when I say that spring and summer just scream salad. It’s when some awesome veggies, like corn and cherry tomatoes, are sweet and delicious, and it’s an easy way to throw a nutritious meal together quickly.

While sometimes I throw everything but the kitchen sink into my salad creations, other times I like to keep my salads simple. This was the case one night last week when I was baking a couple of sweet potatoes and thinking of what salad to make with it. Enter today’s recipe:

I’m a fan of the combination of salty parmesan with earthy wild arugula & ripe cherry tomatoes, drizzled with a simple dressing of olive oil, lemon juice and white balsamic vinegar.

It’s a perfect side dish to eat while hanging out on your patio with a glass of wine in hand, which is exactly what I did.

Arugula Salad with Shaved Parmesan & Cherry Tomatoes

Foodie Loves Fitness

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Prep Time 5 mins

Total Time 5 mins

Servings 2

Calories 150 kcal

Ingredients

  

1x2x3x

• 4 cups of arugula
• 2 oz parmesan cheese
• 1/2 cup cherry tomatoes
• 2 TBSP extra virgin olive oil
• 1 TBSP white balsamic vinegar
• 2 TSP lemon juice
• Cracked pepper & sea salt to taste

Instructions

 

• Place the arugula in a large salad bowl.
• Shave the parmesan cheese into the bowl. (I used a vegetable peeler.)
• Quarter the cherry tomatoes and place into the salad bowl.
• In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice. Drizzle over the arugula salad, and add cracked pepper and sea salt to taste.
• Divide into 2 bowls and serve.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 7gProtein: 7gFat: 11gSaturated Fat: 3gFiber: 2gSugar: 2g

Tried this recipe?Let us know how it was!

Questions: Do you get super sore when you do new forms of exercise? Are you an arugula fan?