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Healthy Salad

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:

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