Simple Arugula Salad, a peppery and crunchy salad with sweet corn and juicy tomatoes, sprinkled with bold blue cheese. The fresh greens are drizzled with an easy and exquisite homemade red wine vinaigrette that has a balance from a hint of Dijon mustard. My friends, this is your recipe for a low-carb, gluten-free, vegetarian salad loaded with flavor.
Simple Arugula Salad
Regardless of the season, arugula is a favorite salad green. It is peppery, bold, and hearty. Plus, it holds up to any dressing or vinaigrette. This is a perfect side salad for any time of year.
Ingredients
- Arugula
- Corn – canned, frozen (defrosted), leftover roasted or grilled corn can be used.
- Grape Tomatoes – or cherry tomatoes. If you only have large tomatoes, cut into bite-size pieces.
- Blue Cheese Crumbles – any of your favorite types of cheese can be mixed with the salad.
Arugula Salad Vinaigrette
- Olive Oil
- Red Wine Vinegar
- Dijon Mustard – balances the vinegar and oil combo
- Salt and Pepper
Step by Step Instructions
- Prepare corn, if using canned corn, drain, and rinse.
- Chop tomatoes in half or cube, depending on the size of tomatoes.
- In a small bowl, create the vinaigrette, whisk together olive oil, red wine vinegar, and Dijon mustard.
- In a large salad bowl, combine arugula, corn, and tomatoes. Top with blue cheese crumbles.
- Toss with vinaigrette and serve.
Variations:
- To make a meal, add a protein such as poached shrimp, oven-baked chicken, or air fryer crispy pork.
- Feel free to try any of your favorite types of cheese such as feta, Gouda, mozzarella, or fontina.
- Add a zing from any of your favorite onions like red or green. Scallions or shallots work too.
- Try some of my other favorite vinaigrettes such as Champagne Vinaigrette, Maple Cider Vinaigrette, or for a spicy dressing, Poblano Dressing.
Storage Tips
Keep arugula should in the fridge until ready to use, up to 6-7 days. It is always best to wash and dry the greens before storing them in the fridge. We wrap our greens in a paper towel in large clear bags to extend the freshness of the lettuce.
Make the vinaigrette up to 3 days ahead. Store it in the fridge in a jar or covered container.
What to pair with this tasty salad:
- Foil Wrapped Salmon – a great combo.
- Keto Jambalaya – a dynamic duo.
- Low-Carb Chicken Picatta – one of my most popular recipes, yum.
- Grilled Dijon Chicken – for a light and flavorful meal.
Benefits of eating your greens
According to Medical News Today, arugula is loaded with Vitamin K and calcium, which can aid in the prevention of osteoporosis. Green veggies can help reduce the risk of heart issues such as Atherosclerosis, calcium build up in the arteries.
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Simple Arugula Salad
Equipment Needed:
Ingredients
Salad
- 5 cups Arugula lettuce
- 1 cup corn
- 1 cup grape tomatoes or cherry tomatoes
- ¼ cup blue cheese crumbles
Red Wine Vinaigrette Recipe
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
Instructions
Arugula Salad
- In a large bowl, add the washed fresh arugula.
- For the corn, either drain canned corn or defrost frozen corn. See Note 1. Add the corn to the arugula.
- Slice the tomatoes in half or cube, depending on their size. Add the tomatoes to the salad greens.
- Mix in the blue cheese crumbles.
Vinaigrette
- In a small bowl, whisk together olive oil, red wine vinegar, and Dijon mustard.
- Toss the vinaigrette with the salad green mixture. Ready to serve.
Notes
- To make a meal, add a protein such as poached shrimp, oven-baked chicken, or air fryer crispy pork.
- Any of your favorite cheeses can be added such as feta, Gouda, mozzarella, or fontina.
- Add a zing from any of your favorite onions such as red or green. Scallions or shallots work too.
- Try some of my other favorite vinaigrettes such as Champagne Vinaigrette, Maple Cider Vinaigrette, or for a spicy dressing, Poblano Dressing
