This healthy Arugula Salad is full of clean, simple ingredients and dressed perfectly with an emulsified balsamic vinaigrette. An ideal side dish for any meal!
Maddy’s Healthy Arugula Salad
My youngest sister, Maddy, has a knack for cooking without a recipe. As more of a baker, I always rely on written instructions and rarely mess with the proportions of leavening to flour and fat. My tweaks tend to be changes in flavorings or kind of chocolate. While were back in Iowa visiting our family home, she whipped up some fabulous broiled salmon and this delightful salad. I have a feeling you’ll love Maddy’s Arugula salad as much as I did.
It was all about the simple dressing…Maddy started by mashing a garlic clove with about 1/2 teaspoon kosher salt, then mixed that with a well aged balsamic vinegar and olive oil. Her secret weapon was adding about a tablespoons of mayo which seemed to temper the bitter arugula nicely. Halved grape tomatoes, English cucumber and avocado chunks were placed on top of the salad and when dinner was served, we tossed it all together with with the marvelous vinaigrette.
This week, the Sunday Supper crew is focusing on Skinny Recipes. Although, I love to post sugary, fat-laden, chocolate coated, drool worthy desserts best of all, my diet is much healthier than it appears. This sort of salad would be piled on my dinner plate, with just a small piece of chicken or helping of the entree of the day. And if I’m still hungry, I just pull a cookie out of the freezer to appease my sweet tooth. So if you’re still trying to back track to that pre-holiday weight, check out all the skinny recipes shared by our contributors this week.Print
Maddy’s Arugula Salad
Fresh produce tossed in a light vinaigrette makes or a fabulous, healthy side dish!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
- Grape tomatoes, halved
- English cucumber, sliced, then quartered
- Avocado, cut into cubes
- 1/2 teaspoon salt
- 1 garlic clove
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- 1 tablespoon mayonnaise
- Freshly ground black pepper to taste.
- Fill salad bowl with arugula. Top with chopped veggies.
- To prepare dressing, put salt on mixing board. Put garlic clove on top of salt and mince the garlic and salt together. Whisk garlic/salt mixture with vinegar, then whisk in olive oil. Whisk in mayonnaise.
- Toss salad with dressing just before serving. Refrigerate any extra dressing.
Just take a look at all these amazing Skinny recipes! A huge thanks to Sunithi, of Sue’s Nutrition Buzz, for hosting us this week!
Sizzling Skinny Appetizers & Soups
- #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
- Easy Vegan Lentil Soup by NeighborFood
- Spicy Asian Chicken Noodle Soup by Food Lust People Love
- Tomato Basil Soup by No One Likes Crumbley Cookies
- Skinny Beef Chili by Webicurean
Healthy Skinny Mains & Sides
- Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
- Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
- Skinny Salad Wraps by MamaMommyMom
- Mashed Cauliflower by Supper for a Steal
- Lamb Florentine Burger with Tzatziki by Country Girl in the Village
- Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
- Greek Yogurt Chicken Salad by Family Foodie
- Parchment-Poached Salmon by Simply Gourmet
- Maddy’s Arugula Salad by That Skinny Chick Can Bake
- Cauliflower Pizza by Cravings of a Lunatic
- Pasta Primavera by Crazy Foodie Stunts
- Cauliflower Fried Rice by Cupcakes & Kale Chips
- Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
- Scallops Hong Kong Style by Magnolia Days
- Slow Cooker Pork and Green Chile Stew by Momma’s Meals
- Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
- Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
- Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
- Turkey and Black Bean Taco Burgers by In The Kitchen With K P
- Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
- Slow Cooker Baby Back Ribs by I Run For Wine
- Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
- Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
- Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
- Italian Sub Salad by Diabetic Foodie
- Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
- Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
- Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
- Greek Yogurt Egg Salad Sandwich by Damn Delicious
- Confetti Cabbage and Salmon Wraps by The Roxx Box
- Escarole and Beans by Midlife Roadtrip
- Cajun Black Beans by Ruffles and Truffles
- Caprese salad by The Little Ferraro Kitchen
- Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz
Guilt Free Skinny Desserts & Snacks
- Chocolate Avocado Cake by Gotta Get Baked
- Tiramisu Parfaits by Kudos Kitchen by Renee
- Sugar Free Banana Almond Muffins by What Smells So Good?
- Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
- Warm Apple Crumble by Mama’s Blissful Bites
- Dark Chocolate-Dipped Apricots by girlichef
- Homemade Protein Bar Recipe by Masala Herb
- Skinny Chocolate Almond Pudding by Basic N Delicious