Low FODMAP Classic Arugula Salad

Total time13 min

Prep time10 min

Cook time3 min

4.9

(12)

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Ingredients

4 servings

¼ cup pine nuts

For the dressing

2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp dijon mustard
1 small garlic clove, finely grated
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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

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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