Spinach And Arugula Salad
This salad is bright, light, and peppery – the perfect summer salad! Pair it with any entree for an easy and healthy dinner.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 74kcal
Add your arugula, spinach, corn, tomatoes and goat cheese to a salad bowl and toss gently.
Make your salad dressing by combining 1 tbsp olive oil, 1-2 tsp balsamic vinegar, salt and pepper to taste. You can also add 1/2 tsp fresh minced garlic for even more flavor!
Whisk the salad dressing ingredients together until combined.
Toss the dressing with the salad ingredients, and then top with slivered toasted almonds.
- You can prepare the salad ingredients and salad dressing separately and keep them in the fridge for several hours before tossing the salad and serving.
- Toss the salad 5-10 minutes before serving so the arugula doesn't wilt before people have a chance to eat it!
- You can use any kind of cheese you like: parmesan would work great in this salad, as would a sharp cheddar
- I recommend fresh corn if you can find some, but if not you can also use frozen & thawed or canned corn as well.
- To make this dish vegan, simply omit the goat cheese or use a vegan substitute
- Feel free to add chopped fresh herbs to this salad! Fresh basil, marjoram, parsley, or even chives would all work well.
Calories: 74kcal | Carbohydrates: 6g | Protein: 2.6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4.2mg | Sodium: 53.6mg | Potassium: 144mg | Fiber: 1.5g | Sugar: 2g