Pregnancy Friendly Classic Arugula Salad
Total time13 min
Prep time10 min
Cook time3 min
4.9(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!