Arugula Spinach Salad with Lemon Dressing

Since we’re currently on a diet, we are trying not to bake cookies out of desperation for a sugar fix. Which may or may not have happened last night at 9:20. Just saying.

Sometimes you need to fall off the bandwagon in order to appreciate the healthy stuff.

All you really need is some creativity. Fresh lemons would have been better but I didn’t have any, although I’m sure no one would ever know the difference.

It looks questionable but trust me, this is a wonderful combination of ingredients. Even without fresh lemons.

There is just something about fresh arugula and baby spinach that screams healthy. For the record, I don’t remember ever having tried arugula before today. No, I don’t live under a rock. I’m just too lazy to buy anything other than romaine.

I really love red onions. A lot. And I’m not a huge onion fan. Did you know (no, of course not) that when I was little, I would eat cucumbers like they were going out of style? I could eat a whole cucumber by myself, for dinner or breakfast.

I should have waited to throw the cucumbers and onions in after drizzling the lemon dressing on the leafy greens. I never learn and always end up with all the ‘heavy’ ingredients at the bottom of the bowl. Don’t be like me.

There you have it – our healthy Monday night dinner. Broiled tomato, arugula-spinach salad, and sockeye salmon with pesto. And we may or may not have eaten a cookie to complete our meal.

Arugula Spinach Salad with Lemon Dressing

  • Servings: 2
  • Difficulty: Easy
  • Print

4 handfuls fresh arugula
2 handfuls fresh baby spinach leaves
1/4 cup chopped red onion
1/2 cup chopped cucumber
4 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
pinch of salt
dash of black pepper
1 tsp grated parmesan cheese plus more to serve

In a large bowl, mix arugula and baby spinach. In a small dish, combine the lemon juice, olive oil, salt, pepper, and grated parmesan. Add to the leafy green mix, tossing to ensure an even coating of dressing. Add in the chopped cucumber and red onion. Toss to fully incorporate flavors and ingredients. Serve, sprinkling a bit of grated parmesan (or shave some of the real stuff!) to garnish.


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