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Arugula Salad with Lemon Dill Vinaigrette Recipe

Arugula Salad with Lemon Dill Vinaigrette
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Try this delicious and satisfying arugula salad recipe with lemon dill vinaigrette, feta cheese, and roasted beets.

Ingredients

Scale

Lemon Dill Vinaigrette

  • 1 clove garlic, finely chopped
  • 1 tablespoon fresh chopped dill, packed
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup rice wine vinegar
  • 1 tablespoon pure maple syrup (or honey)
  • ¼ teaspoon black pepper
  • ½ teaspoon sea salt
  • ⅓ cup + 2 tablespoons extra virgin olive oil

Vegetables

  • 3 cups arugula
  • 1 medium roasted golden beet, peeled, medium dice
  • 2 mini red sweet bell peppers, thinly sliced (or ½ red bell pepper, thinly sliced)

Meat and Dairy

  • ⅓ cup diced feta cheese (Look for Bulgarian or Greek feta in brine)
  • 4 large boiled eggs, quartered

Instructions

Make the Lemon Dill Vinaigrette

  1. Add the garlic, dill, lemon zest, juice, rice vinegar, pure maple syrup, salt, and pepper to a mixing bowl and stir using a whisk to dissolve the salt.
  2. Slowly add olive oil while whisking until a smooth, pale yellow vinaigrette forms.

Build the Arugula Salad

  1. Place the arugula and beets into a large mixing bowl.
  2. Add ⅔ of the vinaigrette to the arugula and toss to evenly coat.
  3. Add the feta cheese, peppers, and eggs right on top. There's no need to toss. Place into serving bowls and be careful not to break up the eggs.
  4. Serve leftover vinaigrette on the side for those who like extra dressing.
  5. Leftovers can be stored in the fridge for up to 3 days.

Find it online: https://crave-worthy.com/arugula-salad-with-lemon-dill-vinaigrette/