| Recipe Title: Spinach and Arugula Salad with Tarragon Vinaigrette Contributed by: IO1
List of Ingredients
10 ounces baby leaf spinach, rinsed and dried
1 ounce (or more) arugula leaves, rinsed and dried
1 garlic clove, minced
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic or red wine vinegar
5 tablespoons olive oil
2 teaspoons dried tarragon (use fresh if available)
Salt and pepper to taste
Thinly sliced sweet onion
Grape tomatoes
4 slices bacon, fried, drained and crumbled
freshly grated Parmesan cheese
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Preparation
Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine.
Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the
greens.
Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately. | Cookbook Category
Salad
Vegetables
General Cooking/Prep Method
Just Mix and Serve
Extra Features of Recipe
Difficulty Level-Quick & Easy
Quick Recipe (30 min. or less)
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Appetizers