Arugula Salad

Publish date:
Updated on
Arugula Salad
  • Prep Time
  • 8Servings


  • 1/3 cup pine nuts
  • 2 5 ounce packages arugula
  • 1 tablespoon grated lemon peel
  • 1/3 cup extra-virgin olive oil
  • Coarse salt


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.