This arugula and spinach salad is quick, healthy, delicious, and a bit of a change up from your every day garden salad. Lightly tossed with a lemon Dijon dressing and some freshly shaved Parmesan cheese over top, it's a great side dish for any main course. Slice some freshly grilled chicken over top for a quick weeknight meal!About 4 ounces of baby Arugula (3 big hand fulls)
About 2 ounces of baby Spinach (1 big hand full)
Freshly shaved Parmesan cheese
Zest of one Lemon
1/4 of a cup combined of of Freshly squeezed lemon juice and white wine vinegar
1/2 cup of extra virgin olive oil
1 tablespoon of Dijon mustard
1/4 teaspoon of garlic powder
Kosher salt and freshly cracked black pepper
To make the dressing, first remove the zest from your lemon and place in a mixing bowl. Next, juice the lemon into a glass measuring cup. Some lemons are juicer than others so the exact amount of juice you'll get will vary. Pour in the white wine vinegar until you have a total of 1/4 of a cup between both the lemon juice and vinegar. Add the olive oil, mustard, garlic powder, and the salt and pepper. Whisk everything together until it emulsifies into a dressing.
Wash and dry the arugula and baby spinach and toss the two together. Portion out a serving of the greens and use a vegetable peeler to shave some Parmesan over top. Dress the salad with a bit of our lemony dressing and serve! 
Thank you for the instructions on how to shave parmesan. That will come in handy
ReplyDeleteGlad that tip will be of use to you! They sell fancy cheese shavers but a good vegetable peeler works perfectly. Thanks for commenting!!
DeleteI love mixing up vinaigrettes! It is so much fun! This recipe sounds lovely!
ReplyDeleteI like the idea of mixing spinach with arugula!
Well Done!
I agree, You can make some wonderful vinaigrettes just by experimenting with some of your favorite flavors. I'm glad you enjoyed this recipe! Thanks for commenting!
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