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Spinach and Arugula Salad with Tarragon Vinaigrette

Serves 4 to 6

I love spinach salads and I love arugula. It is a peppery green that adds a lot of flavor, even in small amounts. It is not available in all grocery stores, but if you can find it, give it a try. Luckily, I can usually find it in a large clam shell container in the salad section, but even the small one-ounce pack provides enough flavor to enhance other greens. Look for it with the packaged fresh herbs. That being said, this salad with the vinaigrette would be good with just the spinach or a mixture of baby greens.

Ingredients

  • 10-ounces baby leaf spinach, rinsed and dried (see comments above)
  • 1-ounce arugula leaves, rinsed and dried (see comments above)
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons balsamic or red wine vinegar
  • 5 tablespoons olive oil
  • 1 tablespoon chopped fresh tarragon (can use 2 teaspoons dried)
  • Salt and pepper to taste
  • Thinly sliced sweet onion
  • Grape tomatoes
  • 4 slices bacon, fried, drained and crumbled
  • Crumbled ricotta salata, feta or other cheese of choice

Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately. Refrigerate extra dressing for another day.

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