Candida Diet Friendly Classic Arugula Salad

Total time13 min

Prep time10 min

Cook time3 min

Candida Diet Friendly Classic Arugula Salad

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Ingredients

4 servings

¼ cup pine nuts

For the dressing

2 tbsp fresh lemon juice (from about 1 lemon)
Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.Nellie & Joes Key West Lemon Juice - 16 Fl. Oz.O Organics Organic Pure 100% Juice Lemon - 16.9 Fl. Oz.Sicilia Organic Lemon Juice - 4 Fl. Oz.
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1 tsp dijon mustard
1 small garlic clove, finely grated
¼ tsp salt
¼ tsp black pepper, freshly ground
3 tbsp extra-virgin olive oil

For the salad

5 oz baby arugula (about 6 loosely packed cups)
1 oz parmesan, shaved with a vegetable peeler
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a plate and let cool.
2
In a small bowl, whisk together the lemon juice, Dijon mustard, grated garlic, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.

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