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rucola salat mit getrockneten tomaten und parmesan
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5 from 1 vote

Italian Arugula Parmesan Salad with Sun-Dried Tomatoes

This hearty Italian Arugula Parmesan Salad with Sun-Dried Tomatoes is all about the mix of tastes and texture. The tanginess of the balsamic vinegar, arugula and parmesan cheese is balanced by the buttery consistency of the sun-dried tomatoes.
Course Salad
Cuisine Italian
Keyword arugula parmesan salad, arugula salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 166kcal
Author Aline Cueni

Ingredients

Dressing

Instructions

  • Wash arugula and spin dry using a salad spinner. Finely chop the sun-dried tomatoes, and shave the Parmesan using a vegetable peeler.
  • Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl. Season to taste with salt and pepper.
  • Arrange arugula, sun-dried tomatoes, and shaved Parmesan in a large bowl. Drizzle with the dressing and toss well. Serve immediately! → I love to drizzle some balsamic crema on top!

Notes

  • Make-Ahead: If you want to make this salad ahead of time, store the salad and the dressing individually in an airtight container in the fridge. Toss right before serving.
  • Make it vegan: Omit parmesan cheese or substitute with a vegan cheese alternative.

Nutrition

Calories: 166kcal | Carbohydrates: 10g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 414mg | Potassium: 674mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1729IU | Vitamin C: 38mg | Calcium: 332mg | Iron: 2mg