Arugula salad

I just got back from my India trip, and the refrigerator was nearly empty. Hubbs had lived off cereal, milk, and bread this whole time. Thankfully, he knows how to make the best kind of cereal, so he was ok!!

Anyway, the only things left in the fridge were some parmigiano-reggiano cheese and an unopened bag of read-to-eat arugula. Not enough for a full meal, but enough for a quick, healthy snack.

Ingredients:

  • Arugula leaves
  • Parmigiano-Reggiano cheese, shredded
  • Salt
  • Pepper
  • Olive oil

Prep:

Combine arugula and cheese in a bowl. Season with salt and pepper and drizzle with olive oil. Yup, it's really that easy.

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