Sandy's Simple Spring Lettuce Salad


Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.

Prep Time:
10 mins
Total Time:
10 mins
16 cups


  • 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


  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.

  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.

Any variety of spring lettuce such as Bibb or red leaf can replace the arugula.

Nutrition Facts (per serving)

83 Calories
7g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 83
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 100mg 4%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 8mg 41%
Calcium 67mg 5%
Iron 1mg 4%
Potassium 174mg 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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