Spinach and Arugula Salad

4 from 1 vote

A simple Spinach and Arugula Salad recipe to whip up any time! An easy salad recipe with fresh spinach, peppery arugula and shaved parmesan dripping with a homemade lemon vinaigrette.

Prep Time5

Total Time5

Course: Salad

Cuisine: American

Servings: servings

Calories: 285.5kcal

Author: Sarah Hill

Equipment

1 Mixing Bowl
1 Mason Jar

Ingredients

2 ½ ounces baby spinach or buy a pre-made mix
2 ½ ounces arugula
⅓ cup shaved parmesan cheese

Vinaigrette

1 tablespoon Dijon mustard
¼ cup lemon juice
½ cup extra virgin olive oil
Salt and black pepper to taste

Instructions

Add the spinach and arugula mix to a bowl.
2 ½ ounces baby spinach, 2 ½ ounces arugula
Make the vinaigrette by combining the ingredients in a small bowl or jar.
1 tablespoon Dijon mustard, ¼ cup lemon juice, ½ cup extra virgin olive oil, Salt and black pepper
Pour a few tablespoons of the vinaigrette over the greens, just enough to lightly coat and top with shaved Parmesan cheese. Store leftover dressing in an airtight container in the fridge.
⅓ cup shaved parmesan cheese
Toss and enjoy.

Notes

Use the best ingredients. A simple vinaigrette is where high-quality ingredients shine! Use your best extra-virgin olive oil a fresh lemon and spicy dijon to ensure the best flavor.
Balance your flavors. The right proportions matter in a simple dressing that's meant to enhance what you're pairing it with, not overpower it.
Wash and dry the greens. Be sure to always wash your vegetables, especially leafy greens. I like to use a tablespoon of vinegar and warm water in a salad spinner to soak and then spin to dry. Be sure to dry your greens fully for a crisper salad.
Shake the dressing. I like to shake my dressings in a mason jar for a creamy texture.
I recommend storing this salad for later consumption if the dressing has not been mixed in. If that's the case, store it in an airtight container in the refrigerator for up to 4 days.
Leftover salad dressing can be stored in the fridge for a few weeks.

Nutrition