Arugula Salad

April 2008
Arugula Salad

by 3 people

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Makes: 8 servings

Prep: 15 mins

  • 1/3 cup pine nuts
  • 2 5 ounce packages  arugula
  • 1 tablespoon grated lemon peel
  • 1/3 cup extra-virgin olive oil
  • Coarse salt
  1. In a small skillet, toast the pine nuts over low heat until golden, 1 to 2 minutes. Let cool. Place the arugula on a serving platter; top with the pine nuts and lemon peel. Drizzle with the olive oil and season with salt; toss gently.