PHOTO & RECIPE BY: CHEF HUDA®
The New Year is all about new beginnings and being a healthier you. Simple changes to your daily food regimen is the most simplistic way to jump start your journey down the dreaded, but rewarding path to an more energetic and healthier you. This simple and easy Arugula and Spinach Salad with caper lemon vinaigrette is chalked full of vitamins and minerals. Spinach and Arugula are both low in fat, calories, cholesterol and are delicious sources of vitamins. Salads are a convenient and simple way to incorporate more delicious and beneficial greens in your daily diet. Healthy has never been so simple.
SPINACH AND ARUGULA SALAD WITH CAPER VINAIGRETTE
What You Need
Arugula and Spinach Salad
4 cups of baby arugula
2 cups baby spinach
1/4 cup of aged parmesan cheese-shaved
1 tablespoon capers-drained and roughly chopped
1 1/2 teaspoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Roasted Cherry Tomatoes
3 cups of cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
**Preheat the oven to 400 degrees F.
Now, let’s make something Pretty and Delicious™!
Roasted Cherry Tomatoes – First line the sheet pan with parchment paper or aluminum foil. Place the tomatoes on a sheet pan evenly. Drizzle olive oil over tomatoes and season with salt and pepper. Roast tomatoes until they split. Once they are done remove from heat and set aside.
Caper Lemon Vinaigrette – Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Then set aside.
Arugula and Spinach Salad – In a large bowl places spinach and arugula. Drizzled over spinach and arugula toss until all the leaves are glossy. Add in roasted tomatoes and garnish with fresh cracked black pepper and serve. Enjoy!
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