Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser. Here’s Spinach and Arugula Salad with a Champagne-Dijon Vinaigrette.

Method

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with 4 ounces of cooked bacon bits, 3 tablespoons toasted pine nuts, 2 ounces crumbled blue cheese and thinly sliced red onion.

For the vinaigrette whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons champagne vinegar, 1 tablespoon minced shallot, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Kosher salt and fresh ground pepper to taste.

Toss and serve.

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Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 portions
  • Category: Salads

Ingredients

4 ounces bacon, diced
3 cups baby spinach
1 1/2 cups baby arugula
3 tablespoons toasted pine nuts
2 ounces crumbled blue cheese
4  thin slices red onion
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

Instructions

Place the bacon in a small, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat is rendered and the bacon is crispy.

Remove to paper-towel lined plate.

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with cooked bacon,  pine nuts, blue cheese and onion.

For the vinaigrette whisk together extra-virgin olive oil, vinegar, shallot, mustard, salt, and pepper.

Toss and serve.

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