Lemon-Basil Dressing on Arugula and Goat Cheese Salad
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 tablespoon Dijon mustard
  • 2 tablespoons nonfat milk
  • 1⁄2 tablespoon fresh lemon zest
  • 1⁄2 tablespoon dried basil
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon salt
  • 1⁄4 cup plus 2 tablespoons canola oil
  • 2 ounces plain goat cheese, room temperature
  • 2teaspoons fresh lemon zest, or to taste
  • 1 small clove garlic, crushed
  • 1⁄2 small red onion, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 3cups arugula leaves
  • 2cups mixed baby lettuces
  • 1⁄2 cup fresh basil leaves, gently torn
  • 2tablespoons pine nuts, toasted
  1. To make dressing: In a blender, add all ingredients except oil. Blend on high speed until combined. While blending, slowly add oil in a steady stream until fully incorporated. Pour into a jar and refrigerate; bring to room temperature before using. (Makes 3⁄4 cup.)
  2. Mix cheese, lemon zest, garlic, and black pepper to taste until well blended. If possible, refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
  3. In a small bowl, toss onion with lemon juice and marinate for 30 minutes. Drain. 4. In a large bowl, mix together arugula, baby lettuces, and basil leaves. Toss lightly with 2–3 tablespoons dressing. Serve, topped with marinated red onion, crumbled goat cheese, and pine nuts.
Recipe Notes
Nutrition Facts
Lemon-Basil Dressing on Arugula and Goat Cheese Salad
Amount Per Serving
Calories 157 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 162mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 157 cal, 12g fat (4g mono, 4g poly, 4g sat), 11mg chol, 5g protein, 8g carb, 2g fiber, 162mg sodium