Super Iceberg and Arugula Salad

by Cooking Cool

Iceberg and Arugula Salad are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This salad is absolutely delicious. The taste of sun-dried tomatoes is so natural in this mix.

Follow along with the 📝 recipes below👇🏾👇🏾

Super Iceberg and Arugula Salad
Pin Print

Iceberg and Arugula Salad

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Nutrition facts: 200 calories 20 grams fat


  • Iceberg – 10 oz (300 gr)
  • Arugula – 2 oz (60 g)
  • Sun-dried tomatoes - ½ cup (120 gr)
  • Olive oil - 2 Tbsp.
  • Lemon juice - 2 tsp.
  • Balsamic vinegar - 2 Tbsp.
  • Pine nuts – 1 oz (30 gr)
  • Parmesan
  • Crackers


  1. Wash the iceberg, arugula and pine nuts and dry them on a paper towel.
  2. Cut the iceberg, but there is no need to cut the arugula. Mix.
  3. Add the sun-dried tomatoes, olive oil, and lemon juice. Mix.
  4. Put on a dish, pour balsamic sauce and add pine nuts.
  5. Grate some parmesan and add croutons.
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Let us know what you think of today’s Iceberg and Arugula Salad tips, tricks, and hacks!

Related Recipes

Leave a Reply


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Delightful Mother’s Day Bites: Crostini with Balsamic Strawberries and Ricotta TRIPLE GINGERBREAD BUNDT CAKE Taro Cake Recipes STUFFED ZUCCHINI BLOSSOMS How to Make DATE SPICE CHOCOLATE CAKE