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Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette

Tender baby spinach, lemon herb croutons , grated carrots, mini cucumbers and roma tomato. Blended peppery arugula and garlic vinegarette with a hint of lemon, and a drizzle of olive oil.

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WHAT’S GOING ON HERE

Baby Spinach

Baby spinach is a tender green full of vitamins and minerals. Its a sturdy enough green that it holds well to time, toppings and dressing and doesn’t need to cooking or much altering.

Lemon Croutons

Dried or old bread makes for a great crouton. A little acid and oil dressing with a pinch of your favorite herbs is all you need to toss your croutons in.

Carrot + Mini Cucumbers

Carrots and mini cucumbers add crunch and earthiness to the salad it adds  a nice contrast to the tender greens and the tangy vinegarette.

Arugula Vinegarette

Arugula vinegarette is a fresh peppery dressing made from pulverizing a fresh bunch of arugula in a blender to make it nice and smooth. After that the dressing is enhanced with fresh garlic,  a slice of red onion and a squeeze of lemon then emulsified with olive oil.

TIPS & TRICKS FOR THE BEST Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette

preparing the salad

prepare the salad by placing the sturdy baby spinach at the bottom, followed by the carrots, red onions, mini cucumbers and lemon croutons. Place the salad bowl in the refrigerator to chill before serving. once ready to serve add the freshly toasted and cooled croutons over the top of the salad followed by a drizzle of arugula dressing.

making the croutons

use your favorite bread to make croutons. old bread works great since it takes on the oil and lemon it is tossed in so well

making the vinegarette

arugula vinegarette is a fresh peppery dressing made from pulverizing a fresh bunch of arugula, slice of red onion and a few cloves of garlic into the blender. once blended the veggies are lightly enhanced with a little salt and pepper. a squeeze of lemon to help keep the green bright and a slow steady stream of olive oil to add volume and emulsify the dressing.

SIMILAR INGREDIENTS TO

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

CHOPPED CHERRY & SPINACH SALAD

ROASTED TURKEY & DUMPLINGS

ENJOY THIS RECIPE WITH

HAM, WHITE BEAN & CHARD SOUP

CHICKEN NOODLE SOUP

CHICKEN, WHITE BEAN & CHORIZO SOUP

Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette

Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette
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INGREDIENTS

  • 3c Baby Spinach
  • 1/4c Carrots, grated
  • 1/2c Cucumbers, sliced
  • 1/4c Red Onions, diced
  • 1 Roma Tomato, sliced
  • 1 Red Apple, thinly sliced
  • LEMON CROUTONS
  • 1c French bread, cubed
  • 2 Tb Olive Oil
  • 1 Tb Lemon juice and zest
  • 1tsp Rosemary
  • 1tsp Thyme
  • 1tsp Garlic Powder
  • ARUGULA VINGRETTE
  • 1.5c Arugula
  • 1/4c Water
  • 2Tb Red Onion
  • 1 Garlic Clove
  • 1/2 Lemon juiced and zest
  • 1/4-1/2c Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

INSTRUCTIONS

  • TO MAKE THE SALAD DRESSING
  • Combine the arugula, red onion and garlic in to a blender. Blend low to high till the arugula is smooth.
  • Squeeze in lemon juice, lower the blender then start slowly drizzling in oil. Once all the oil is added season with salt and pepper to taste. Set to the side till salad is ready.
  • TO MAKE THE CROUTONS
  • To make the croutons toss the French bread in lemon juice and olive oil.
  • Season with rosemary, thyme and garlic powder.
  • Place into a preheat 350F oven. Bake for 10 minutes till crispy. Allow the croutons to cool before adding into the salad.
  • TO MAKE THE SALAD
  • Place the baby spinach at the bottom top of the bowl.
  • Top with cucumbers, red onions, apple's, romas and carrots. Top with the lemon croutons.
  • Stir the arugula vinaigrette prior to serving . Drizzle the vinaigrette once ready to serve.
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