lemony arugula salad, aka how to not eat a whole pizza

VEGETARIAN | GLUTEN-FREE | CAN BE DAIRY-FREE*

Time start to finish: 7 minutes
Difficulty level: easy peasy

This simple lemon vinaigrette has superpowers: It can turn a pizza dinner into a somewhat healthy, fancy schmancy meal.

Let me explain.

It’s not often that I allow myself to order a pizza – or even buy a frozen one, for that matter. It’s just too tempting to revert back to my elementary school days, when I would convince my poor, unsuspecting babysitters to allow me to make and finish an entire Digiorno box *by myself*… before I had dinner with my family. Yikes.

So now, when I decide it’s actually a pizza night, I have rules:

  1. There must be a salad.
  2. You must eat a healthy amount of the salad before moving onto the pizza.
  3. You must chew your damn pizza (don’t swallow it whole – you are not a python).

This usually helps me not eat the entire pizza, while also providing a healthy dose of peppery greens at an otherwise carb-heavy meal. #winning

I’m writing this recipe today because tonight I plan to attempt a cauliflower crust pizza. If it’s a success, I may have to rethink my whole life.

TIP

Make and eat this salad while you wait for your pizza to be delivered, or, if you’re making it at home, right when you pop your pizza in the oven. That way, you have no choice but to stuff your face with arugula. If you’re bringing this salad in your lunchbox, bring the dressing separately so you don’t wilt the greens.

INGREDIENTS

For the vinaigrette:

  • Juice of 1 lemon (about 3-4 tbsp)
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • salt and pepper, to taste
  • 1/2 tsp crushed red pepper

Salad:

  • 4-5 cups baby arugula
  • shaved parmesan* (eliminate for dairy-free)

INSTRUCTIONS

In a small bowl, whisk all vinaigrette ingredients together. Toss the arugula in the dressing and top with shaved parm. Ta-da!

VARIATIONS

If you don’t have arugula, this vinaigrette is also lovely on kale. Just be sure to remove the ribs of the kale and massage the dressing into the leaves before serving for ultimate scarfdownability.

This vinaigrette can easily go Mexican by subbing lime in for lemon and adding some chopped cilantro. Try it on a romaine with grilled flank steak, pico de gallo, and avocado slices. Yum!

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