Ingredients for Arugula Pineapple Salad
- 5 ounces Arugula
- 1 medium-sized Fresh Pineapple
- 1/4 cup thinly sliced Red Onion
- 1/4 cup toasted Pine Nuts
- 1/4 cup shaved Piave Cheese (as preferred cheese)
- Pinch, plus more to taste, Salt And Pepper
- Balsamic Vinegar (not used in this recipe)
- 1 teaspoon Dijon Mustard
- 1/4 cup Extra Virgin Olive Oil
- 1-2 teaspoons Water (if needed)
- 2 tablespoons Lime Juice
- 1 tablespoon White Wine Vinegar
- 1/4 cup shaved Parmesan Cheese
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How to Make Arugula Pineapple Salad
- In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of white wine vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
- Slowly whisk in 1/4 cup of extra virgin olive oil until the dressing emulsifies. Add 1-2 teaspoons of water if needed to thin the dressing to your desired consistency.
- Peel, core, and thinly slice one medium-sized pineapple using a mandolin or food processor fitted with a slicing blade.
- Arrange 5 ounces of arugula on individual plates.
- Top the arugula with the sliced pineapple and 1/4 cup of thinly sliced red onion.
- Sprinkle with 1/4 cup of toasted pine nuts and 1/4 cup of shaved parmesan cheese (or your preferred cheese).
- Season lightly with additional salt and pepper to taste.
- Drizzle generously with the prepared vinaigrette and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
10g
Carbs
3g
