Spinach and Arugula Salad
Vietti Spinach and Arugula Salad features fresh greens, colorful fruits, perfect homemade dressing, and is my most requested recipe in town.
Servings: 10
Calories: 321kcal
Ingredients
Salad Ingredients:
- 2 heads Romaine Hearts chopped
- 4 ounce bag Baby Spinach Leaves
- 1 handful Arugula
- 2 medium Green Apples, sliced dipped in lemon juice to prevent browning
- ¾ cup Craisins
- ½ onion Red Onion thinly sliced
- 4 ounces Feta Cheese crumbled
- 3 ounces Slivered Almonds
- 8-10 slices Bacon cooked and chopped
Vinaigrette Salad Dressing Ingredients:
- ½ cup Red Wine Vinegar
- 1 cup Canola Oil
- 2-3 cloves Garlic minced
- ¾ cup Sugar or to taste
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Smoked Paprika
Instructions
- Toss together romaine hearts, baby spinach, and arugula in a large salad bowl.2 heads Romaine Hearts, 4 ounce bag Baby Spinach Leaves, 1 handful Arugula
- Layer remaining toppings just before serving.2 medium Green Apples, sliced, ¾ cup Craisins, ½ onion Red Onion, 4 ounces Feta Cheese, 3 ounces Slivered Almonds, 8-10 slices Bacon
- Mix salad dressing ingredients in a jar with a tight-fitting lid. Shake until well combined. Use a blender if desired.½ cup Red Wine Vinegar, 1 cup Canola Oil, 2-3 cloves Garlic, ¾ cup Sugar, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Cayenne Pepper, ½ teaspoon Smoked Paprika
- Top salad with some of the dressing just before serving and toss or serve the salad dressing on the side if desired.
Notes
NOTE: This makes a big batch of dressing. Store the remaining dressing in the refrigerator for up to 2 weeks.
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 288mg | Potassium: 254mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3346IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 1mg
