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Arugula Salad with Shaved Parmesan

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. —Nicole Rash, Boise, Idaho
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 6 cups fresh arugula
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup shaved or shredded Parmesan cheese


  • In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Arugula Salad Tips

How do I store arugula?

To store arugula, first gently wash it under cold water and dry on a clean dish towel or on paper towels (or use a salad spinner). Then, layer the leaves between pieces of paper towel in a plastic bag and store in your fridge’s vegetable crisper drawer. For the best flavor, use within three to five days.

What pairs well with arugula salad?

Arugula salad makes a nice side dish for pork chops, grilled lemon-rosemary chicken and baked salmon. For a vegetarian option, try serving this salad alongside lentil white bean pilaf.

What other dressings work well with arugula?

Due to its delicate leaves and strong flavor, arugula is best dressed with vinaigrettes as opposed to heavier, creamier dressings. Try switching out the dressing in this recipe with balsamic herb vinaigrette, berry vinaigrette or citrus vinaigrette.

How can I customize the recipe?

This peppery arugula salad pairs well with any mixture of fruits, nuts and vinaigrettes. Try switching out the raisins for dried cranberries or cherries. Instead of almonds, use toasted pecans, hazelnuts or walnuts. Try adding different ripe fruits and berries, such as mandarin oranges, pears, apples, raspberries and cherries. Experiment with different cheeses like blue cheese, feta or shaved asiago.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 181 calories, 15g fat (3g saturated fat), 4mg cholesterol, 242mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1/2 starch.

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  • Ham_Sammich
    Jun 27, 2017

    I've made this as an individual side salad three times now - so simple and yet absolutely delicious! Next stop: making enough for a potluck to share this tasty dish with friends and family!!!

  • millsapm
    Mar 10, 2016

    So good and simple... and I usually have the ingredients on-hand which is a plus!

  • jo66
    Aug 4, 2015

    This recipe only needs one word delicious! Will definitely make it again.

  • ebramkamp
    Jun 1, 2014

    This is absolutely delicious. The nutty parmesan is a nice balance with the peppery arugula and sweet raisins. The second time I made it I substituted dried cranberries for the golden raisins. My husband and I preferred the cranberries more then the raisins but that's our personal taste preference.

  • matteliz
    Apr 8, 2012

    I made this exactly as written, and it was a hit at my Easter get-together. The sweet raisins did indeed nicely balance the bite-y arugula. Even my children ate it, sans dressing.