How to Make the Best Salad with Homemade Dressing | Arugula Salad & Homemade Balsamic Vinaigrette

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable.

Cut the Roma lettuce vertically from the bottom to the top with three cuts, turning a quarter turn in between each.

Cut the Roma lettuce horizontally into 1.5 to 2-inch pieces and discard the stump.

Wash the Roma lettuce in a salad spinner and spin dry.

Thinly slice the red onion into slivers.

Slice the cherry tomatoes in half.

In a glass jar, combine 1 cup of extra virgin olive oil, 1/2 cup of balsamic vinegar, the juice from 1 lemon, 2 teaspoons of garlic powder, 2 teaspoons of Italian seasoning, and 2 teaspoons of honey.

Add about 1 teaspoon of pink Himalayan sea salt and 1 tablespoon of black pepper to the jar.

Fasten the lid on the jar and shake until well combined to create the balsamic vinaigrette.

In a large mixing bowl, add 2-3 cups of fresh arugula, the chopped Roma lettuce, sliced red onions, and sliced cherry tomatoes.

Drizzle 4-5 teaspoons of the balsamic vinaigrette over the veggies.

Toss the salad with a spoon and fork until coated with the vinaigrette.

Plate the salad and crack fresh black pepper on top.

Add a couple of lemon wedges to brighten the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens