For a quick side dish, this spinach arugula salad might just become the star of the show! It uses a creamy, mayo based dressing and little pops of sweet raisins and salty parmesan. Toss it together in just a few minutes using basic pantry staples.
I always love keeping fresh greens in my fridge! They always come in handy for a quick and easy side salad. Great for when I feel like I need some vegetables but don't feel like preparing anything complicated.
Spinach and arugula often come together a pre-mixed salad package. They really compliment each other well too. With spinach being a little more bitter and arugula being a bit peppery on its own.
See recipe card for quantities.
This salad could really work with any greens you have on hand. Such as,
- Butter Lettuce
- Romaine Lettuce
- Shredded Kale
If you are allergic to tree nuts, you can leave the walnuts out entirely. I would replace them with something crunchy though like fresh breadcrumbs or crispy fried shallots.
The mayo based dressing goes well on many other salads and even coleslaw. Double or triple the recipe below and save some for later.
Other salad recipes
Looking for other recipes like this? Try these:
- cucumber beetroot salad with herbed yogurt
- tahini kale salad with honey roasted pecans
- Smoked Salmon Caesar Salad
Spinach Arugula Salad with Creamy Dressing
Creamy Mayo Dressing
- 1 lemon, juiced
- 1 tablespoon dijon mustard
- ½ cup mayo
- ½ teaspoon salt
- ½ teaspoon sugar
- 8 oz spinach and arugula
- ½ cup raisins
- ½ cup walnuts, crushed
- ½ cup parmesan, freshly grated
- In a large bowl, add the lemon juice, dijon, mayo, salt, and sugar and mix until well combined. If making ahead of time prepare in a small jar instead and refrigerate until serving.
- Add the spinach and arugula, raisins, walnuts, and parmesan to the bowl and toss until the greens are well dressed.
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove