Spinach and Arugula Salad with Lemon Vinaigrette

Spinach and arugula salad topped with shaved parmesan.

4 from 1 vote

Spinach and Arugula Salad with Lemon Vinaigrette

This spinach and arugula salad comes together in five minutes with just a handful of fresh ingredients. Peppery arugula and tender baby spinach get tossed with shaved Parmesan and a bright homemade lemon vinaigrette. Simple, fresh, and pairs with almost any dinner.

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

Wash and dry the greens. Wet greens dilute the dressing and make the salad soggy. Spin them fully dry before tossing.
Shake the dressing in a sealed jar. It emulsifies better than whisking and gives you a creamier texture.
Use good olive oil. A vinaigrette this simple has nowhere to hide - quality matters here.
Dress right before serving. For the crispest salad, toss everything together just before eating.
Taste and adjust. Too sharp? More olive oil. Not bright enough? A little more lemon.

Nutrition