Vegetable Recipes -Arugula Salad with Lemon-Mustard Dressing


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Arugula & Mixed Greens Salad with Lemon Mustard Dressing

Crisp and refreshing, this is a special salad in summer.

1 large shallot, minced
2 tablespoons snipped chives
1/2 teaspoon salt
2/3 cup extra-virgin olive oil
2 tablespoon lemon juice (fresh-squeezed)
1 tablespoon red wine vinegar
2 teaspoon Dijon mustard
3 bunches arugula leaves
1 handful baby spinach leaves
1 bunch watercress
1 head Bibb lettuce
8 large cultivated white mushrooms, thinly sliced
2 medium red Bell peppers, julienne-sliced
1 cup large black olives, sliced
1/2 pint cherry tomatoes, halved

Method

Combine the first 7 ingredients in a mason jar; seal tightly and shake to combine . Refrigerate.

To prepare the Bibb lettuce: Carefully remove the core, submerge the loose leaves in cold water, drain them, and pat dry with paper towels.

Wash spinach leaves and pat dry with paper towels. Wash and shake dry the watercress and the arugula.

Toss salad ingredients in large bowl, with dressing.

Serve immediately.

Serves 8 as a salad course or four as a lunch main course, which I served accompanied with a ramekin of French Onion Soup

Contributor: Junior Trimmer

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