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Arugula with Toasted Pine Nuts and Parmigiano-Reggiano

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Servings 6 servings


  • 1 large bunch arugula washed and ready
  • 1/2 cup shaved Parmigiano-Reggiano cheese
  • 2 tablespoons toasted pine nuts
  • 1/4 cup balsamic salad dressing Paul Newmans’ Balsamic Vinaigrette is a good choice or make your own 1:3 balsamic to olive oil


  • In a large bowl, combine arugula, cheese and pine nuts. Toss gently with balsamic dressing to coat completely. Serve immediately on individual chilled salad plates.
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