Spinach and Arugula Salad with Dijon Vinaigrette Dressing
by Shaleen Pruitt
Spinach and arugula are consider a superfood and is loaded with fiber and lots of vitamins, and minerals. This salad is bursting with flavor, crunch, a sweetness and served with an easy to make salad dressing.
Makes 1 large salad or 4 side salads
1 cup baby spinach
1 cup arugula
1/4 cup red bell peppers, diced
5 grape tomatoes, sliced in half
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons dried cranberries
1/4 cup diced avocados, diced
In a large bowl, toss spinach and arugula together with 2 tablespoon of salad dressing. Place the greens in a large or individual salad bowls. Sprinkle each salad with the bell peppers, the seeds, cranberries and lastly top with the diced avocados.
Dijon Vinaigrette Dressing
1/2 tsp. Dijon mustard
2 tbsp. cider vinegar, red wine vinegar or any flavored vinegar
6 tbsp. olive oil or 2 tbsp. garlic olive oil and 4 tbsp. olive oil
1/4 tsp. maple syrup or brown sugar to taste
Pinch of Italian seasoning
Salt and freshly ground black pepper to taste
In a small glass bottle with a top or salad dressing shaker, add the mustard, vinegar, Italian seasoning, salt, and pepper. Shake ingredients vigorously for about 5 seconds. Add the olive oil, shake vigorously for about 10 seconds and make sure all the oil is. Taste the dressing and adjust the seasoning.
Salad Dressing Shaker: