Spinach & Arugula Salad

Club Recipes


Carol Conboy prepared this for our January 2014 meeting.


☆☆☆☆☆ 0 votes

No-Cook or Other


  • 1 bag(s)
    baby spinach and 1 bag of arugula (or all spinach)
  • 5 slice
    bacon fried crisp, drained crumbled
  • 2-3
    hard boiled eggs, finely chopped

  • 1/2 c
    plus 2 tablespoons colavita lemon oil ( or extra virgin oil or combo)
  • 1/4 c
    plus 2 tblsp sugar
  • 1/4 c
    white wine vinegar (rice wine vinegar good)
  • 1/3 c
  • 1 tsp
    granulated onion (or small onion very finely chopped)
  • 1 tsp
    worchestershire sauce
  • 1 tsp
    sea salt

How to Make Spinach & Arugula Salad


  1. Mix all dressing ingredients together at least one hour before serving and put in refrigerator.
  2. Pour over spinach before serving. Keeps for 5 days.
  3. Also used a vinegar dressing that is equal parts: white vinegar/splenda (or sugar)/water

Printable Recipe Card

About Spinach & Arugula Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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