Description
A bright and nutritious salad featuring peppery greens, crisp vegetables, and a tangy Dijon mustard vinaigrette. Perfect for weeknights or special occasions.
Ingredients
Scale
- 4 cups arugula
- 4 cups baby spinach
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp Parmesan, shaved
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp neutral oil (such as olive oil)
- 1/2 cup toasted nuts (optional)
Instructions
- Start by assembling the base greens in a large bowl.
- Add the sliced cucumber, halved cherry tomatoes, and shaved Parmesan.
- In a separate jar, whisk together the Dijon mustard, red wine vinegar, honey, salt, and black pepper.
- Slowly add the oil while whisking to create an emulsion.
- Toss the salad just before serving to keep the leaves crisp.
- Finish with toasted nuts and an extra grind of black pepper.
Notes
Customize with seasonal fruits or different nuts for varied flavors. Serve with grilled chicken or salmon for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook assembly with optional toasting for nuts
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg