I love this Arugula Salad with Balsamic Dressing because it takes about five minutes to mix up.  But this salad has a sophisticated flair that makes it seem like it must be complicated to make. 

Actually, Arugula Salad with Balsamic Dressing is my super-easy “secret weapon” when my Gorgeous Man and I have company over.  But please; do NOT tell ANYONE about this!  Well, if you must tell someone; if you would be kind enough to limit it to your closest 1,000 friends, please!  

When we have company over, they always rave about this salad but somehow I just never get around to giving them the recipe…  I know, I know – so evil!

Now, another thing that makes this Arugula Salad wonderful, is that it is healthy.  It is loaded with Vitamins A and C; but, don’t make a big deal about how healthy it is!  Most people only care if it tastes great; and it does.

Okay, that’s all I’m going to say about my delicious, gluten-free Arugula Salad with Balsamic Dressing(Did you actually believe that last line?)  No?  Good for you.

Everything You Ever Wanted to Know 
About Arugula but Were Afraid to Ask

 

  • Arugula goes by a few other names: Rugola, Rucola, Roquette, Mediterranean Rocket, Salad Rocket or Italian Cress (to name a few).
  • Arugula is a spicy, small green with a peppery, almost mustard-like taste.   I find that I like the wild Arugula better even than the organic version since the wild version is a bit more pungent in flavor.   
  • The French and Italians have been enjoying Arugula for centuries.  In fact, according to the “Cambridge World History of Food,” the Romans used the seed for making aphrodisiac concoctions since the first century AD.  Hmmm…most fascinating.

Okay, you know you want this recipe now… 

Arugula Salad with Balsamic Dressing 

Serves 2
Gimme Gluten Free Balsamic Dressing:
1 1/2 tablespoons great tasting olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon DRY mustard
1 minced garlic clove
Sea salt and freshly ground pepper to taste

Salad Greens:
Arugula (about 4 oz.), rinsed and dried

  • I used 1/2 of a bag of a 7 oz. Wild Arugula from Trader Joe’s

Top with: Shaved Parmesan Cheese 

Method

  1.  Put the Arugula in a salad spinner, rinse and spin dry.  This will refresh the greens and make them taste freshly picked.
  2. In a small bowl, whisk the  Balsamic Dressing ingredients.  Pour over the greens and toss until all the greens are coated with dressing.  Divide the dressed greens on individual salad plates.
  3. With a vegetable peeler, shave off shreds of the Parmesan Cheese, as much as you wish; top the salad.  Enjoy! 

Doubling the Recipe:  If you wish to double the recipe and serve 4 people, simply double the recipe – but when you double the Balsamic Dressing, you can use 1 or 2 cloves of garlic; depending on how much you enjoy garlic!

Lynn’s Notes:   

Dairy Free: Eliminate the cheese and top with pomegranate seeds or sliced red or purple grapes.  This looks and tastes amazingly delicious –  Elégant!

Parmesan Cheese:  I use this delicious hard cheese in my Fresh Orange Salad(Ohhh, I’m getting hungry just thinking about this fabulous salad…)

Balsamic Vinegar is Gluten FreeHowever, in restaurants and in bottled dressing – they may have “glutenized it.”  You can be safe by making your own dressing.  The bonus to making your own dressing is that you can make it “your way.”  You can add more or less salt, more or less seasonings, garlic and herbs.  When you make it yourself, you can enjoy and celebrate your good health.  
Bon Appétit!

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