The Little Green Salad

In some cases I consider this blog site as an ever-expanding cookbook and attempt to complete the holes. What’s missing out on? A few days ago, as I was throwing up my basic green salad to accompany some leftovers, I understood that my blog site is missing out on a side salad dish. Every cook requires a little green salad dish in her collection, in the very same method as every girl requires a lovely little black gown in her closet. They’re both basic foundation.

lemon vinaigrette and arugula salad

This easy green salad is my default. I like the mix of peppery regional arugula tossed with lemon vinaigrette, tasty grated Parmesan and toasted nuts. I frequently serve it as is or gown it up with some seasonal active ingredients. I believed I ‘d share a few of those variations to function as motivation.

Basic arugula salad and additional toppings

Beginning with the top, we have some rejuvenating sliced up cucumber and radish with sliced almonds. Then comes intense cherry tomatoes, avocado and sunflower seeds. Last, I tossed the arugula with fennel and pine nuts for a downplayed, premium little green salad. That concept was influenced by the pages of Martha Stewart Living’s June problem and it may be my favorite of the 3. I ‘d relate it to using a little black gown with diamond studs and gold bracelets. Sophisticated!

Arugula salad variations

I need to admit that when I make this salad for myself, it’s not constantly so little. In some cases, specifically in the summer season when I’m yearning lighter fare, I’ll make a huge salad so I’m pleased with one piece of remaining pizza rather of 3.

In either case, I ‘d state the tastes in this green salad set well with the majority of main dishes, specifically if they have an Italian or Mediterranean style. Pasta, pesto, pizza and bruschetta enter your mind. Despite the fact that I’m very little of a meat eater, I believe it would likewise match fish, chicken or steak. Please let me understand what you consider it. I ‘d be extremely happy if this LGS became your brand-new preferred side salad, too.

Arugula, radish, cucumber and almond salad

Arugula, Fennel and Pine Nut Salad

The Little Green Salad

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 5 minutes
  • Overall Time: 15 minutes
  • Yield: 6 side salads 1 x
  • Classification: Salad

5 from 5 evaluations

A fresh arugula side salad with Parmesan and toasted nuts, tossed in a basic lemon vinaigrette. It’s fantastic as is however do not hesitate to alter it up with my recommended variations or put your own seasonal spin on it.

Active Ingredients

Salad (no quantities offered, you can eyeball this)

  • Arugula
  • Little nuts or seeds, toasted (pine nuts, sunflower seeds and sliced up almonds are fantastic)
  • Newly grated Parmesan

Lemon vinaigrette (yields enough for 6 to 8 little side salads, leftovers will keep in the refrigerator for numerous weeks)

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (more to taste)
  • 2 teaspoons Dijon mustard
  • Pinch of sea salt
  • Newly ground black pepper, to taste

Recommended variations

  • Sliced up cherry tomatoes, avocado and sunflower seeds
  • Very finely sliced cucumbers, radishes and almonds
  • Very finely sliced fennel and pine nuts


  1. Make the vinaigrette: In a little bowl (or a container with a leak-proof cover), blend together (or shake) the active ingredients up until well combined.
  2. In a blending bowl, integrate the arugula with a handful of toasted nuts and grated Parmesan (do not skimp). Include a drizzle of dressing and toss up until the salad is gently layered throughout. If preferred, toss in the recommended add-ins. Serve right away.

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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