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Spinachio Salad Recipe

Inspired by Spinachio Pizza
Time20m
Serves4

Fresh spinach and peppery arugula come together with crisp cucumbers, red onion, juicy tomatoes, and green bell peppers to create a vibrant and refreshing Spinachio Salad. This wholesome mix of greens and veggies is the perfect light and flavorful start to any meal.

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Ingredients

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Greens & Vegetables

Optional Add-ins

Dressing

Method

Prep Vegetables

1

Rinse the baby spinach and arugula thoroughly under cold running water. Spin or pat dry with paper towels until mostly dry to prevent soggy salad.

2

Halve the cherry or grape tomatoes (or quarter if large) and place in a medium bowl.

3

Trim the ends of the English cucumber. If desired, peel half the skin for a mix of texture. Slice cucumber in half lengthwise, scoop seeds if very seedy, then thinly slice into half-moons until you have approximately 1/2 cup.

4

Core and remove seeds from the green bell pepper. Slice into thin strips then chop into bite-sized pieces to yield about 1/2 cup.

5

Peel the red onion, cut in half, then thinly slice. Rinse the slices briefly under cold water to mellow the bite if desired, then drain and pat dry. Use about 1/4 cup sliced.

Make Dressing

6

Emulsify

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple), 1/2 tsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

7

Whisk vigorously for 30–45 seconds (or close the jar and shake for 20–30 seconds) until the dressing emulsifies and slightly thickens. Taste and adjust seasoning: add a pinch more salt or 1/4 tsp more honey if too tart, or 1/2 tsp more lemon if desired.

Assemble Salad

8

In a large salad bowl, combine the dried baby spinach (4 cups) and arugula (2 cups).

9

Add the prepared tomatoes, cucumber slices (about 1/2 cup), green bell pepper pieces (about 1/2 cup), and red onion slices (about 1/4 cup) to the bowl.

10

Drizzle about two-thirds of the dressing over the salad (reserve the rest to offer on the side). Toss gently but thoroughly with salad tongs or clean hands until the greens and vegetables are evenly coated. Add more dressing to taste if needed.

11

If using, sprinkle 1/4 cup crumbled feta or goat cheese and 2 tbs toasted pine nuts (or chopped walnuts) over the top. Gently toss once to distribute add-ins without breaking the cheese.

12

Taste and adjust final seasoning with a small pinch of salt or a few grinds of black pepper. Serve immediately.