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How To Make Simple Spring Lettuce Salad
This tasty spring lettuce salad is assembled with arugula and shallot, tossed with a bright and zesty lemon-mustard dressing, for a healthy meal!
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- 1shallot,finely chopped
- 1½tsphoney
- 1tspdijon mustard
- ¼tspsalt
- ¼cupextra-virgin olive oil
- 2tbsplemon juice,fresh
- 2tbsprice vinegar
- 16cupsarugula
Instructions
-
Combine the shallot, honey, mustard, and salt in a jar with a lid. Add the olive oil, lemon juice, and vinegar.
-
Cover the jar with a lid, then shake until the dressing is thickened.
-
Place the arugula in a bowl and drizzle the dressing over the greens. Toss to coat.
-
Serve and enjoy!
Recipe Notes
- To make a larger batch of the dressing, simply double or triple the amounts and store it in the fridge for 1 to 2 weeks. This dressing can also do double duty as a marinade for chicken or thick, firm-fleshed fish.
- Any variety of spring lettuce such as bibb or red leaf can replace the arugula.
Nutrition
- Calories:Â 80.90kcal
- Fat:Â 7.05g
- Saturated Fat:Â 0.97g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 4.96g
- Polyunsaturated Fat:Â 0.85g
- Carbohydrates:Â 4.09g
- Fiber:Â 0.92g
- Sugar:Â 2.59g
- Protein:Â 1.26g
- Sodium:Â 91.56mg
- Calcium:Â 67.77mg
- Potassium:Â 178.00mg
- Iron:Â 0.73mg
- Vitamin A: 47.63µg
- Vitamin C:Â 8.08mg
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