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.
Servings: 6 servings
Calories: 74kcal
Ingredients
- ¾ cup fresh or canned corn if using canned corn, rinse & drain
- 1 cup cherry tomatoes quartered or halved
- 5 cups fresh arugula
- 1 cup fresh baby spinach
- ¼ cup goat cheese crumbles
- 2 tbsp sliced almonds
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- salt & pepper to taste
- ½ tsp minced fresh garlic (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
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