Arugula Salad with Lemon Parmesan Dressing

yield: Makes about 3 1/2 cups

It makes a great light side dish salad or a fabulous pizza topping.

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 (or chop larger leaves)
• 1 cup halved cherry tomatoes

Directions:

Blend first 4 ingredients in processor (I just whisked it together). Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.