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Arugula and Spinach Salad

Arugula and Spinach Salad

A vibrant and healthy salad combining peppery arugula and tender spinach, topped with cherry tomatoes, red onion, Parmesan cheese, and a light dressing of olive oil, lemon juice, Dijon mustard, honey, and garlic.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh arugula
  • 4 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup Parmesan cheese, shaved
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted pine nuts

Method
 

  1. Rinse both the arugula and spinach thoroughly under cold water. Dry them completely using a salad spinner or clean kitchen towels.
  2. Place the dried arugula and spinach in a large mixing bowl. Gently toss them together to combine.
  3. Prepare the dressing in a small bowl. Whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth.
  4. Add the cherry tomatoes and sliced red onion to the bowl with the greens. Toss gently to distribute them evenly.
  5. Drizzle the dressing over your salad, starting with half and adding more as needed.
  6. Add the shaved Parmesan cheese and toasted pine nuts. Toss gently to combine.
  7. Transfer the salad to a serving platter or individual plates and serve immediately.

Notes

Always dry your greens completely to prevent sogginess. Dress the salad just before serving for the best texture.