Low FODMAP Arugula-Parmesan Salad

Total time13 min

Prep time10 min

Cook time3 min

4.7

(27)

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Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
¼ tsp kosher salt
¼ tsp black pepper, freshly ground

For the salad

3 tbsp pine nuts
5 oz baby arugula
2 oz parmesan cheese, shaved with a vegetable peeler

For serving

lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
2
Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a plate to stop cooking.

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