Arugula Salad with Lemon Vinaigrette

 Disclosure: This is a sponsored post.

 

 

 

With the warm weather finally on our side, my daughter and I decided it's time to start plotting out the garden. We only planted a few things the past few years because our busy schedules demanded most of our time, but with the rising cost of groceries, we're going back to planting as much as we can to make the most of our yard space and relieve the strain on our wallets. We started our seeds a few weeks ago, and after this weekend's freeze passes, we'll be ready to get the starts into the ground. We eat a lot of salads year round, but more so in the summer months, so we're focusing on planting more salad types of veggies (tomatoes, cucumbers, peppers, onions, etc) and greens over other produce to capitalize on what we eat the most during the growing season. Knowing that this will be a salad heavy summer for us, I started saving a lot of recipes to help keep things new and exciting for the next 6 months. One of the recipes that caught my eye was this Arugula Salad with Lemon Vinaigrette that I came across on Golden Blossom Honey.   

 

What drew me to this salad was its simplicity, yet the ingredients are strong enough that you don't need to add in anything extra for maximum flavor. I find arugula to be one of the stronger tasting leafy greens, and red onion is particularly powerful to me as well, but even by combining the two peppery and pungent ingredients, the sweetness of the lemon and honey levels everything out so no one flavor overpowers the other. This is one of those salads that you can toss together in 5 minutes, so it's perfect for lunch or as a side dish to a main course meal. If you aren't a fan of arugula (my daughter is not), that's ok. You can easily swap that out for any greens of your choice (spinach and kale are both excellent options, in my opinion). This salad is full of flavor, refreshing, and budget friendly, so it's going to be a staple for us throughout the upcoming warmer months. 

 

Ingredients

1 (5 ounce) package baby arugula leaves

1 small red onion, halved and thinly sliced

16 long shavings of Parmesan cheese

Dressing:

1/3 cup olive oil

3 tablespoons fresh lemon juice

2 tablespoons RAW GOLDEN BLOSSOM HONEY

salt and pepper, to taste

CLICK HERE FOR FULL RECIPE 

 

 

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Will you be expanding your garden this year or keeping things the same?