Ingredients
- 1 shallot, finely chopped
- 1 ½ teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons rice vinegar
- 16 cups arugula
Reasons You'll Love It
This salad is fresh, light, and packed with vibrant flavors. It comes together quickly, making it perfect for busy days. Using spring greens adds a crisp texture and a boost of nutrients.
Tips From The Kitchen
- Use the freshest greens you can find for the best taste and texture.
- Wash and dry the greens thoroughly to prevent a soggy salad.
- Add the dressing just before serving to keep the leaves crisp.
- Wash and dry the greens thoroughly to prevent a soggy salad.
- Add the dressing just before serving to keep the leaves crisp.
Step 1
Stir the shallot, honey, mustard, and a pinch of salt in a jar with a lid. Pour in the olive oil, lemon juice, and vinegar next. Put the lid on and give it a good shake until the dressing comes together and thickens a bit.
Step 2
Toss the arugula in a bowl and drizzle the dressing over the greens. Give everything a gentle toss so the leaves are nicely coated. Serve right away and enjoy!
Creative Serving Ideas
This salad pairs well with grilled chicken or fish for a light meal. You can also serve it alongside a hearty soup or roasted vegetables. For extra crunch, sprinkle some toasted nuts or seeds on top.
Keeping Leftovers Fresh
Store any leftover salad without dressing in an airtight container in the fridge. Keep the dressing separate and add it only when ready to eat. Consume within a day or two for optimal freshness.
