Arugula Salad with Garlic Croutons & Lemon Dressing

Arugula Salad

with Garlic Croutons & Lemon Dressing

20 MIN
$0.01 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This vibrant dish features peppery arugula and toasted garlic croutons brought together with a piquant dressing of shallot, lemon juice, dijon, and a touch of maple syrup—plus a sprinkle of savory parmesan cheese before serving.

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Arugula Salad with Garlic Croutons & Lemon Dressing
Title
  • 4 oz Arugula
  • 1 Shallot
  • 1 Tbsp Dijon Mustard
  • 1 clove Garlic
  • 1½ Tbsps Maple Syrup
  • 1 Small Baguette
  • ¼ cup Grated Parmesan Cheese
  • 1 Lemon
time-saving
tips & techniques
step-by-step
instructions
1 Make the croutons

Place an oven rack in the center of the oven, then preheat to 450°F. Large dice the baguette. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl; add 1 tablespoon of olive oil and season with salt and pepper; stir to combine. Add the diced baguette and toss to coat. Transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Remove from the oven and let cool. 

2 Make the dressing

Meanwhile, wash and dry the fresh produce. Peel the shallot; small dice to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a large bowl to get 1 tablespoon (you may have extra), straining out the seeds. To the bowl of lemon juice, add the diced shallot, mustard, maple syrup, and a drizzle of olive oil. Season with salt and pepper. Whisk to thoroughly combine. 

3 Make the salad & serve your dish

To the bowl of dressing, add the croutons and arugula. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cheese. Enjoy!

Tips from Home Chefs

1 Make the croutons

Place an oven rack in the center of the oven, then preheat to 450°F. Large dice the baguette. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl; add 1 tablespoon of olive oil and season with salt and pepper; stir to combine. Add the diced baguette and toss to coat. Transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Remove from the oven and let cool. 

2 Make the dressing

Meanwhile, wash and dry the fresh produce. Peel the shallot; small dice to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a large bowl to get 1 tablespoon (you may have extra), straining out the seeds. To the bowl of lemon juice, add the diced shallot, mustard, maple syrup, and a drizzle of olive oil. Season with salt and pepper. Whisk to thoroughly combine. 

3 Make the salad & serve your dish

To the bowl of dressing, add the croutons and arugula. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cheese. Enjoy!

Browse Steps
1 of 3