# Arugula Salad Dressing: A Quick and Refreshing Recipe
This **Arugula Salad Dressing** is prepared in no time with an easy mix of rice vinegar, honey, and olive oil. When drizzled over zesty arugula and complemented with fresh fruits, creamy cheese, and toasted nuts, it results in a refreshing salad.
## Holly’s Recipe Highlights: Arugula Salad Dressing
**Flavor**: The dressing is delicate and vibrant with a tangy punch from the rice vinegar, harmonized by a subtle sweetness from honey and a smooth, gentle finish from the olive oil.
**Serving Suggestions**: This salad harmonizes wonderfully with grilled meats, roasted or grilled salmon, hearty sandwiches, or a savory quiche, providing a fresh, lively contrast to richer main dishes.
**Make Ahead**: The dressing can be easily doubled or tripled and stored in the refrigerator, making it an excellent choice to have ready for quick salads in the future.
**Total Time**: 10 Mins
**Servings**: 6
**Cooking Method**: Chilled
## Ingredient Notes
– **Rice Vinegar**: Gentle and light, rice vinegar provides the perfect hint of tang without being sharp or overpowering. Apple cider vinegar or white wine vinegar may be used as alternatives, but rice vinegar maintains the dressing’s softness and balance.
– **Honey**: Brings sweetness to offset the peppery greens and tangy fruit. Maple syrup can serve as a substitute, but honey offers a clearer vinaigrette flavor.
– **Arugula**: Baby arugula is ideal for its tender leaves, which are milder and less peppery than mature arugula, allowing other flavors to shine through.
– **Berries**: Strawberries, blackberries, blueberries, or raspberries are excellent choices. Use whatever is ripe and in season, or swap in peaches, pears, or cherries for a fresh variation.
– **Feta**: Salty and crumbly, feta balances the sweetness of the fruit. Goat cheese is a fantastic alternative for a creamier and zestier choice.
– **Walnuts**: Toasting the nuts enhances their flavor and keeps them crunchy. Candied nuts or pecans can add a hint of sweetness.
## How To Dress an Arugula Salad
1. Whisk together the vinegar and honey. Gradually add the oil, and season to taste.
2. Combine the arugula, feta, and red onion in a bowl.
3. Toss with just enough dressing to coat the leaves.
4. Top with the fruit and toasted nuts right before serving.
### Tips for the Perfect Salad
– **Mellow the Onion**: Soak red onion slices in icy water for 10 minutes and dry to lessen their sharpness.
– **Slowly Add the Dressing**: Drizzle dressing gradually to keep the arugula lightly coated rather than weighed down.
– **Add Berries at the End**: Hold off on adding berries until after tossing to keep them intact.
## Keep it Fresh
Store any leftover dressed salad in the fridge and consume it within 1 day. Keep undressed arugula, sliced onion, fruit, cheese, and nuts separately and mix just before serving. Leftover dressing can be stored in an airtight container in the refrigerator for up to 2 weeks; shake or whisk before use.
### Fresh and Fruity Favorites
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## Nutritional Information (Per Serving)
– **Calories**: 144
– **Carbohydrates**: 5g
– **Protein**: 2g
– **Fat**: 13g
– **Saturated Fat**: 2g
– **Cholesterol**: 6mg
– **Sodium**: 76mg
– **Potassium**: 134mg
– **Fiber**: 1g
– **Sugar**: 4g
– **Vitamin A**: 500 IU
– **Vitamin C**: 17.6mg
– **Calcium**: 69mg
– **Iron**: 0.6mg
*Nutrition information provided is an estimate and will differ based on cooking methods and brands of ingredients utilized.*