Arugula Spinach Salad
This simple to make Spinach Arugula Salad is the perfect quick and easy side dish for any meal, made with just a few ingredients.
Servings: 4 people
Calories: 87kcal
Ingredients
- 2.5 ounces arugula
- 2.5 ounces baby spinach
- 1 teaspoon lemon zest (zest of 1 lemon)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 whole cherry tomatoes, halved or quartered
- 1 ounce freshly grated parmesan cheese (optional)
- 1.5 tablespoons olive oil
- 1 tablespoon lemon juice (juice of half a lemon)
- handful of fresh basil (optional)
Instructions
- In a bowl or on a large platter, add spinach and arugula. Season with a bit of salt and pepper, then begin layering on tomatoes, lemon zest, parmesan, and basil.
- Drizzle with olive oil and lemon juice. Repeat layers, and dig in! You can also top with dressing if you like.
- Store in an airtight container in the fridge for a few days. For best results, don't dress with olive oil or lemon juice in advance. It's also best to leave the tomatoes off until right before serving.
Notes
- This salad is lightly dressed with lemon juice, olive oil, salt, and pepper, but you can always omit the lemon juice and olive oil and use dressing instead, or do a mix of both.
- Parmesan is optional and can be replaced with any cheese you prefer.
Nutrition
Calories: 87kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 434mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2157IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 1mg