An Arugula Salad is a wonderful balance of bitter, sweet, crunchy and fresh . This version uses baby arugula, heirloom tomatoes, English cucumbers, snap peas, toasted walnuts dressed a tangy Lemon Honey Vinaigrette. It is a fast, and simple side salad to accompany any meat dish.
Prep Time 15minutes
Total Time 15minutes
Author Homemade Italian Cooking with Cara
4ouncesfresh walnut halves
1English cucumbersliced in chunks
1heirloom tomatostemmed and cut in chunks
4ouncesfresh snap peastrimmed and washed
Juice of one lemon
Toast the walnuts in a small skillet on the stove top for 5 minutes, tossing to lightly brown and get fragrant. Do not let burn. Transfer to a small bowl, sprinkle a touch of salt, and let cool until needed.
To make the vinaigrette, add the mustard, salt, pepper, lemon juice and honey in a glass jar and shake to thoroughly combine. Add the olive oil, and shake again until emulsified.
Toss the arugula, tomatoes, cucumber, snap peas, and walnuts in a large salad bowl. Drizzle Lemon Honey Vinaigrette over salad and toss.