Spinach Arugula Salad
Spinach Arugula Salad with Balsamic Basil Dressing is perfect for a simple weekday meal. It also makes a gorgeous salad to serve when hosting.
Yield: 2 people
Ingredients
- 2 cups baby spinach - washed and dried
- 1 cup baby arugula - washed and dried
- ¼ medium carrot - thinly shaved
- ¼ cup chopped roasted and salted pecans
- ¼ cup shredded or shaved parmesan cheese
- 1 whole ripe avocado - sliced
- ½ medium tomato - sliced
- Balsamic Basil Vinaigrette Dressing - recipe link in notes
Instructions
- Combine everything together and toss it with the dressing. If you would like, for appearance, you can reserve the pecans and sprinkle it over the salad at the end. Serve immediately.
Notes
Dressing: Get the recipe for my homemade Balsamic Basil Vinaigrette Dressing.
Spinach: Baby spinach is milder and more tender. I only recommend baby spinach for salad. Triple washed and bagged is a great time saver.
Arugula: Baby arugula is milder and more tender. Use baby arugula or regular arugula based on your preference. Triple washed and bagged is a great time saver.