Arugula Salad With Walnut Vinaigrette for Two

Total Time
5mins
Prep 5 mins
Cook 0 mins

This is a lovely light salad that easy to prepare. We prefer to toast nuts in a dry skillet over medium heat until fragrant, which takes four or five minutes. Make sure to shake the pan occasionally to turn the nuts. If you don’t have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.

Ingredients Nutrition

Directions

  1. Walnut Vinaigrette;.
  2. Combine lemon juice, salt, and pepper in bowl with fork.
  3. Add oils, then whisk or mix with fork until smooth, about 30 seconds.
  4. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
  5. Salad:.
  6. Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated.
  7. Serve immediately.

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