Arugula Salad with Feta and Lemon Vinaigrette -

A large bowl of arugula salad in the corner with three smaller bowls of arugula salad.

Arugula Salad with Feta and Lemon Vinaigrette

Peppery arugula with creamy feta and fresh vegetables topped with a tangy and sweet lemon vinaigrette.

5 from 1 vote

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Course: lunch, Salad, Side Dish

Cuisine: American

Keyword: creamy feta, lemon vinaigrette, peppery arugula

Prep Time: 25

Servings: people

Calories: 255kcal

Author: Candace Bourzac

Ingredients

5 ounces baby arugula
1 shallot, chopped
1 cup diced tomatoes or grape tomatoes halved
1 cup shredded carrots
3/4 cup shredded parsnips
1/2 cup sliced almonds
3 ounces crumbled feta cheese
2/3 cup currants
2 tablespoons chopped dill

Lemon Vinaigrette

1/4 cup lemon juice
1/4 cup olive oil
2 teaspoons sugar
1 garlic clove
1 tablespoon Dijon mustard
salt and pepper to taste

Instructions

Chop the tomatoes, shallot, and dill. Shred the carrot and parsnip. Add the arugula, vegetables, almonds, and currants to a large salad bowl with a lid. Crumble the feta over the salad. Add the top and shake the bowl to mix everything together.

Lemon Vinaigrette

Add all of the ingredients into a small bowl and whisk together; or, add them all to a small mason jar, cover with a lid, and shake vigorously until everything is mixed together. This is my chosen method as it is much easier than whisking.
It's your choice if you want to add the dressing to the entire salad, or let people add their own dressing to their individual bowls. I choose to not add the dressing to the entire bowl.

Notes

Store prepared salad in an airtight container in the fridge for up to 5 days.
Can use a mix of baby arugula and baby spinach if desired.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition