Easy Arugula Salad with Lemon Balsamic Dressing and Parmesan

subheading: FOR THE ARUGULA SALAD:

5 ounces arugula - about 5 cups

4 medium carrots - shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (if you’re in a hurry, you can use the pre-bagged grated carrots)

1 pint cherry tomatoes - halved

⅓ cup large Parmesan cheese shavings - see pictures-don't skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler

3 tablespoons chopped sunflower seeds or chopped nuts of choice-toasted and chopped walnuts - pecans, and pistachios are all delicious (optional)

1 tablespoon chopped mild fresh herbs of choice - such as chives, parsley, or tarragon (optional)

subheading: FOR THE DRESSING:

2 tablespoons freshly squeezed lemon juice - about ½ medium lemon

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

Directions at wellplated.com

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