Description
This Arugula and Spinach Salad is so easy to make and full of diverse flavors and textures. It's a great salad for any season and combines simple ingredients, like baby spinach and peppery arugula, that you can find all year round!
Ingredients
Scale
Spinach and Arugula Salad:
- 4 strips of original bacon, sliced into 1 inch pieces
- 3 ounces baby spinach
- 3 ounces baby arugula or regular arugula
- 1/3 cup glazed pecans, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup thinly sliced red onion
- 1/3 cup parmesan cheese shavings
Honey Mustard Dressing:
- 1/4 cup mayonnaise
- 1/4 cup honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon lemon juice
- 1/4 teaspoon sweet paprika (not smoked)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Pan fry the bacon in a skillet over medium heat on the stovetop, until nice and crispy, about 7-10 minutes. If it starts to burn, reduce the heat to medium low. Once crispy, transfer to a paper towel lined plate to remove grease.
- Make the honey mustard dressing by whisking together the mayonnaise, dijon mustard, honey, paprika, lemon juice and salt and pepper until smooth.
- In a large bowl, add in the arugula and baby spinach. Toss together and top with the honey mustard dressing.
- Top the salad with red onion, parmesan shavings, pecans, cranberries, and bacon.
- Toss the salad before serving, then serve and enjoy!
Notes
- If you slice the bacon into smaller pieces, they will cook evenly and get nice and crispy in the pan.
- To get perfectly shaved parmesan cheese, use the vegetable peeler and gently scrape the parmesan block.
- If the honey mustard dressing ingredients is all room temperature, I suggest popping it in the fridge for 20-30 minutes. I store the mayo and dijon in the fridge, so it's already on the colder side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: chop
- Cuisine: American