Recipe information
Yield
makes about 3 1/2 cups Servings
Ingredients
1
/3 cup freshly grated Parmesan cheese
5
tablespoons extra-virgin olive oil
2
tablespoons fresh lemon juice
1
teaspoon finely grated lemon peel
4
cups (packed) baby arugula
1
cup halved cherry tomatoes
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Preparation
Step 1
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl.Cover; chill up to 3 days.
Step 2
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.