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Lemon juice combines with mild rice vinegar in a dressing that’s both sprightly and slightly sweet to dress young, tender lettuces.
Ingredients
- 1 shallot, finely chopped
- 1 ½ teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons rice vinegar
- 16 cups arugula
Directions
Step 1
Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
Step 2
Place arugula in a bowl and drizzle dressing over greens; toss to coat.
Cook’s Note:
You can make a larger batch of dressing by simply doubling or tripling the amounts and store it in the fridge for a week or two. This dressing can also do double duty as a marinade for chicken or thick, firm-fleshed fish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 83 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium100mg | 4% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C8mg | 41% |
| Calcium67mg | 5% |
| Iron1mg | 4% |
| Potassium174mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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