This is the best peppery greens salad recipe for pairing with meals and sharing at dinner parties! It's light, fresh, packed with garlicky flavor, and super tasty!
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This is a long-standing salad recipe of my boyfriend's parents, who like to call it "the perfect salad". For real, this is actually how we all refer to it (because it's literally perfect, delicious, and goes with any dinner recipe)! They usually make it with romaine lettuce, but I decided to test it with arugula, and it turned out even more tasty! I love it with romaine too, but the arugula takes it to the next level with the peppery flavor it's rich in.
The best part is that there's nothing complicated about this recipe because all you need is a few basic ingredients to make it. Did you know Cup of Flour only uses basic ingredients when developing recipes? It's because we want to ensure everyone has an opportunity to make our recipes, and that starts with common ingredients accessible at any grocery store. Check out the About page to learn more about Cup of Flour!
Why you'll love this recipe
- Quick: This salad recipe comes together quickly with a simple vinaigrette dressing.
- Easy: It's easy to make with basic ingredients that pack a ton of flavor for a tasty salad!
- Versatile: This is a light leafy green salad that pairs well with plenty of dinner dishes!
Recipe Ingredients
- Arugula: Arugula has a peppery flavor that gives the salad a ton of flavor and spice. You can use fresh arugula or find a leafy mix that contains arugula and another leafy green like spinach.
- Garlic: Miced garlic gives the salad flavor and freshness.
- Salt & Pepper: A pinch of salt and pepper enhances the overall flavor of the salad.
- Mustard: For flavor and sharpness, dijon mustard is used, but you can also use regular mustard.
- Mayonnaise: The mayo makes the dressing smooth and a bit creamy while still keeping it pretty light.
- Red Wine Vinegar: This loosens up the creaminess of the mayo and adds an acidic flavor. You can use white wine vinegar if you don't have red!
- Canola Oil: The oil is the base of the vinegarette dressing. This oil is used because it doesn't have much flavor, and lets the other ingredients like garlic, dijon, and red wine shine through.
- Croutons: Buttery croutons give the salad a crunchy texture and tasty flavor that compliments the salad.
- Parmesan Cheese: Shredded parmesan cheese gives the salad a satisfying texture and tangy sharp flavor.
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Make the dressing: Add the salt and minced garlic to a small bowl and mix until paste-like. Add the mayonnaise and mustard and mix again. Then add the wine vinegar and canola oil and mix once more.
- Assemble the salad: Add the arugula to a large bowl and pour the dressing in. Mix thoroughly, add the pepper, croutons, and parmesan cheese, and mix again.
Expert Tips
- Toss the salad right when you plan to eat it so it doesn't get soggy!
- To thin out the dressing, just add a little bit more canola oil.
- If the dressing tastes a bit flat, add another pinch of salt!
Frequently Asked Questions
This will happen if the salad is mixed with the dressing too early before serving it. It's recommended that you mix it right before you plan to serve it and don't make it the day before.
It has a high number of chemical compounds called glucosinolates, according to Hartwood Farm.
If you store any leftover salad, it will become soggy quickly.
Serving Suggestions
This salad that works great as a side dish to any dinner meal! It helps balance out heartier meals like a 3 cheese pasta casserole and cheesy Italian sausage pasta bake but also compliments other side dishes like roasted baby potatoes and prosciutto wrapped asparagus. It's also great salad to pair with a bowl of soup like a creamy mushroom and potato soup.
Print📖 Recipe
Best Peppery Greens Salad Recipe
- Total Time: 5 minutes
- Yield: 5
- Diet: Vegetarian
Description
This is the best peppery greens salad recipe that's easy to make and packed with delicious flavor!
Ingredients
- Salt: ¼ teaspoon
- Garlic Clove: 1, minced or finely shredded
- Mayonnaise: 1 tablespoon
- Dijon Mustard (or regular): 1 tablespoon
- Red Wine Vinegar (or white): 1 tablespoon
- Canola Oil: ¼ cup
- Arugula: 8 cups
- Black Pepper: ¼ teaspoon
- Croutons: 1 cup
- Parmesan Cheese: ¼ cup, shaved/shredded
Instructions
- Make the dressing: Add the salt and minced garlic to a small bowl and mix until paste-like. Add the mayonnaise and mustard and mix again. Then add the wine vinegar and canola oil and mix once more.
- Assemble the salad: Add the arugula to a large bowl and pour the dressing in. Mix thoroughly, add the pepper, croutons, and parmesan cheese, and mix again.
Notes
You can use arugula or a mix like arugula and spinach.
Scroll up to the full blog post for recipe FAQ’s, tips, and storage information.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Category: lunch, dinner, side dish, salad
- Method: toss
- Cuisine: american
Andrea says
I make this salad all the time! It’s my go to because it goes with any meal! It’s light and so flavourful! Let me know what you think 🙂