Arugula Salad with Parmesan, Almonds and Cranberries

A super simple salad made with a tasty blend of peppery arugula, sharp Parmesan, flavor concentrated dried cranberries, nutty almonds and a bright dressing.

With love and full tummies ~ Mama Bear 

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Makes 8 servings

Ingredients :

Salad:

• 5 oz. baby arugula (full grown works too)
• 2/3 cup sliced almonds, toasted
• 1/2 cup dried cranberries (sweetened variety)
• 1/2 cup shaved Parmesan (1.5 oz)

Dressing

• 1/4 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice or 2.5 Tbsp balsamic vinegar
• 1 Tbsp honey
• Salt and freshly ground black pepper, to taste

Instructions :

Make the dressing: 

• In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.

To assemble salad: 

• Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the Parmesan.

• Repeat layering then drizzle with the remaining 1/3 of the dressing. Serve right away.

Notes :

Make Ahead

• The dressing can be made up to 5 days ahead and stored in the fridge.
• Ingredients can also be prepped several days in advance just wait to toss dressing with salad until you’re ready to serve (otherwise the leaves will wilt and get soggy).

How to Toast Almonds in the Oven

• To toast the sliced almonds preheat the oven to 350 degrees.
• Spread almonds out even on a baking sheet.
• Toast in oven until just barely golden brown, about 6 to 8 minutes (for more even cooking you can toss halfway through).
• Let cool before using.

Source:  Cooking Classy