Arugula Salad with Pine Nuts and Parmesan


  • 4 C. Arugula
  • ¼ C. Pine Nuts, lightly toasted
  • ¼ C. Shaved Parmesan
  • 2 Tbsp. Fresh Lemon Juice
  • 2 Tbsp. Olive Oil
  • Pinch of Black Pepper
  • Flaked Sea Salt


  1. In a small mixing bowl, make the dressing by whisking together the lemon juice, olive oil and black pepper.
  2. Toss the arugula with the dressing before dividing onto 2-4 salad plates.
  3. Sprinkle the dressed greens with pine nuts and shaved parmesan.
  4. Finish the salad with flaked salt and serve with warm bowls of Boulder Organic Roasted Tomato Basil Soup.
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