Creamy and Light!  We have been eating a lot of creamy salad dressing lately because my boys have jumped on the salad bandwagon – as long as its topped with a thick and creamy blue cheese dressing.  Oh, and made with only chopped romaine lettuce, cucumbers and croutons.  A far cry from this Arugula, Parmesan and Pine Nuts with Creamy Lemon Honey Vinaigrette salad, but the step of having a salad with dinner is a big one for my boys who are now disappointed when if I don’t serve a salad along side the pizza on Friday nights.    I hope it is a step toward more complex salads – in time!

In the meantime, as much as I love a good blue cheese dressing, I like to change it up – and reduce the saturated fat every now and then.  I have a hard time giving up the creamy though so this vinaigrette is based in lemon juice and olive oil, sweetened with honey and thickened with nonfat greek yogurt, a perfect lighter side to accompany those rich potato, lamb and ham dishes you may be eating this weekend.

Arugula, Parmesan and Pine Nuts with Creamy Lemon Honey Vinaigrette

Arugula, Parmesan and Pine Nuts with Creamy Lemon Honey Vinaigrette

Ingredients

  • 2 T Lemon Juice
  • 1/4 t Lemon Zest
  • 2 T Nonfat Plain Greek Yogurt
  • 1 t Honey
  • 1/4 t Kosher Salt
  • Ground Black Pepper (to taste)
  • 1/4 C Extra Virgin Olive Oil
  • 8 Oz Pkg Baby Arugula (Washed)
  • 4 OZ Chunk of Parmesan, Shaved
  • 1/2 C Pine Nuts (Toasted if Preferred)

Instructions

  1. Add the first 7 ingredients to a small bottle or jar with a lid and shake vigorously until well combined (use a fork to mix in any ingredients stuck to the side of the jar)
  2. Place arugula, parmesan and pine nuts into a large salad bowl.
  3. Pour dressing (to taste) around the outside edge of the salad bowl and mix well.

Notes

Inspired by Cooks Illustrated Lemon Vinaigrette

http://homemadecravings.com/arugula-parmesan-and-pine-nuts-with-creamy-lemon-honey-vinaigrette/



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