Spinach Arugula Salad Food

SIMPLE SPINACH & ARUGULA SALAD

Steps:

• Rinse 8 oz. of spinach & arugula salad mix.
• Place rinsed spinach and arugula in a medium sized bowl.
• Squeeze juice of 1 lemon over the greens.
• Add 1 T. of olive oil over the greens.
• Add salt & pepper. Toss to coat.
• Top with 1/4 cup of shredded parmesan cheese and serve it up! ????

WILTED ARUGULA-SPINACH SALAD WITH APPLE DRESSING

Steps:

• Preheat the oven to 200 degrees F.
• Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.
• Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.
• Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.
• Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.

WATERMELON AND FETA SALAD WITH ARUGULA AND SPINACH

Steps:

• Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
• Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

SPINACH AND ARUGULA SALAD WITH STRAWBERRIES

Steps:

• Make the vinaigrette first: Add the red wine vinegar, balsamic vinegar and salt to a salad bowl, the gradually add the oil while whishing until emulsified.
• Add the spinach and arugula to the vinaigrette and toss gently.
• When the greens are lightly coated, transfer to salad plates, top with the strawberries and finish with a generous grinding of pepper.

SPINACH AND ARUGULA SALAD WITH ORANGE

Steps:

• In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.

ARUGULA AND SPINACH SALAD WITH CARAMELIZED SHALLOTS

Steps:

• Warm 1 tablespoons olive oil in a small skillet over medium heat.
• Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
• Reduce the heat to low and cook for a further 2 minutes until gently browned.
• Remove from the heat and set aside.
• Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
• To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
• Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
• Season with salt.
• Gently toss the greens with the cheese and vinaigrette to coat.
• Sprinkle with the caramelized shallots and serve.