Arugula Olive Salad with a Lemon Mustard Vinaigrette

4
Servings
10m
Prep Time
1m
Cook Time
11m
Ready In


"This is such a nice simple salad. Tons of flavor with the arugula, and the dressing is so light and fresh tasting. I prefer kalamata olives in this recipe, but this picture I took used black olives which is a good substitute. This dressing will hold up for a week in the refrigerator, so may extra. I can get arugula either in a bag or box at the grocery store, or in a small paper bag at the market, so the amounts for salad is difficult to list."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (99 g)
  • Calories 170.3
  • Total Fat - 16.6 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 7.4 mg
  • Sodium - 19.2 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 1 g
  • Sugars - 2 g
  • Protein - 1.7 g
  • Calcium - 76.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0 mg

Step 1

Salad ... This is very flexible. I try to base the salad on 1 1/2 cups of arugula per person, but you can adjust that. Add as many olives and onions as you like. Add everything in a serving bowl with a splash of white wine vinegar (1/2-3/4 teaspoon), season with salt and pepper; and toss to combine.

Step 2

Vinaigrette ... In a small bowl or cup, add the lemon juice, olive oil and mustard and whisk well. The dressing is very simple and can be used on other greens as well, so you can make more if you like, it will stay in the refrigerator for a week. Most vinaigrettes are 3-1, but sometimes I like to add a bit more acid (lemon juice), just adjust it to your tastes.

Step 3

Finish and Serve ... Add the vinaigrette, mix and serve.

Tips & Variations


No special items needed.

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