Print

Print Recipe

A fresh and lively Italian salad featuring baby arugula, baby spinach, sun-dried tomatoes, marinated artichokes, cherry tomatoes, toasted pine nuts, and shaved Parmesan cheese, tossed in a simple homemade Italian vinaigrette. Naturally meat-free and gluten-free, ready in about 15 minutes.

Ingredients

Scale
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon Italian seasoning
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 6 oz baby arugula and baby spinach mix (or substitute any lettuce or mixed greens)
  • 4 oz sun-dried tomatoes (packed in olive oil, drained and chopped)
  • 4 oz marinated artichokes (chopped)
  • 4 oz red cherry tomatoes (halved)
  • 1/3 cup thinly sliced red onion
  • 1/3 cup Parmesan cheese (shaved or grated)
  • 1/3 cup pine nuts

Instructions

  1. Rinse and dry arugula and baby spinach thoroughly to prevent soggy greens.
  2. Drain oil from sun-dried tomatoes and chop into bite-sized pieces.
  3. Chop marinated artichokes.
  4. Halve red cherry tomatoes evenly.
  5. Thinly slice the red onion.
  6. Shave or grate Parmesan cheese and set aside.
  7. Toast pine nuts in a dry skillet over medium heat, stirring frequently for 2–4 minutes until golden and fragrant. Remove from heat.
  8. Whisk together olive oil, Dijon mustard, red wine vinegar, honey, Italian seasoning, salt, and black pepper until emulsified; alternatively, combine in a sealed jar and shake.
  9. In a large bowl, gently toss greens, cherry tomatoes, sun-dried tomatoes, artichokes, and red onion. Do not add Parmesan and pine nuts yet.
  10. Drizzle desired amount of dressing over salad and toss lightly to coat evenly.
  11. Top salad with toasted pine nuts and shaved Parmesan just before serving. Serve immediately for best freshness.

Notes

To keep salad fresh longer, store salad and dressing separately in airtight containers in the fridge; salad stays good up to 2 days this way., Toast pine nuts carefully and watch them closely to avoid burning., For a vegan version, omit Parmesan or use vegan cheese and substitute honey with maple syrup or agave syrup., For nut allergies, replace pine nuts with toasted pumpkin or sunflower seeds, or omit nuts and seeds altogether., Add cooked grilled chicken, shrimp, salmon, canned tuna, or cooked pasta to make this a main course., If using dry-packed sun-dried tomatoes, soak briefly in warm water or olive oil before chopping to soften.

Nutrition

Find it online: https://gingerbaking.com/italian-salad/