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–+ servings

Arugula and Spinach Salad with Lemon Vinaigrette

Casey Rooney
This easy and arugula and spinach salad is the perfect spring salad! It features a mix of baby arugula and spinach and it's topped with crunchy nuts, shaved Parmesan and drizzled with a tangy lemon vinaigrette dressing. It's fresh, flavorful, and ready in minutes!
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Prep Time 10 minutes
Total Time 10 minutes
Course lunch, Salad
Cuisine American
Servings 4

Ingredients
  

For the dressing

  • 1/4 cup fresh lemon juice
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp sea salt or kosher salt
  • freshly ground black pepper

For the salad

  • 2-3 cups baby spinach about 1-2 large handfuls
  • 2-3 cups baby arugula about 1-2 large handfuls
  • 3 tbsp Parmesan cheese, shaved or shredded Parmigano Reggiano works best!
  • 2-3 tbsp chopped nuts walnuts work best!

Instructions
 

  • Make the dressing: In a small bowl (or jar with a tight-fitting lid), whisk or shake olive oil, lemon juice, mustard, honey, salt, and pepper. Set aside.
  • Prep greens: Wash and dry greens, if needed. Place on a large salad bowl or on 4 individual plates.
  • Drizzle and sprinkle: Drizzle dressing over greens. Top with Parmesan cheese and nuts (if using). Serve right away!