Arugula and Spinach Salad

Arugula and Spinach Salad is a refreshing mix of tender greens, shaved Parmesan, and a bright lemon dressing. Optional orange slices add a burst of citrus flavor to this versatile dish.

Course Salad

Cuisine Italian

Prep Time 10

Assembly Time 5

Total Time 15

Servings

Calories 125kcal

Author Tina Frank

Ingredients

2 cups fresh arugula
2 cups fresh baby spinach
¼ cup shaved Parmesan cheese
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
Ground black pepper to taste
Optional: 1 orange peeled and sliced

Instructions

In a large salad bowl, combine the fresh arugula and baby spinach. Toss gently to mix.
In a small bowl, whisk together 2 tablespoons of lemon juice, 3 tablespoons of extra virgin oil, Kosher salt, and black pepper to taste.
Drizzle dressing over the mixed greens. Toss the salad gently to coat the greens evenly.
Sprinkle the shaved Parmesan cheese over the top of the salad.
If using, arrange the orange slices on top of the salad for a burst of citrus flavor and color.
Serve immediately as a refreshing side or a light main dish.

Notes

Balance Flavors: The lemon dressing pairs perfectly with the peppery arugula and mild spinach for a balanced flavor.

Optional Citrus: Adding orange slices enhances the salad with sweetness and visual appeal, but it’s optional.

Serve Fresh: This salad is best served immediately to keep the greens crisp and vibrant.

Nutrition