Karl’s Arugula and Spinach Salad

We are having cracked crab and crackers this Sunday. Meat and starch needs vegetables. A salad is a good compliment.

Karl’s Arugula and Spinach Salad

Karl’s Arugula and Spinach Salad

You may use any dressing you like for the salad. I prefer to lightly dress with a vinaigrette. A little oil, a little bit of sour, and some herbs and you are good to go.

After Dinner Note: Wife, Jan, raved about this salad.

Karl’s Arugula and Spinach Salad



2 Tbs. olive oil
1 Tbs. fresh lemon juice
1 Tbs. white balsamic vinegar
¼ tsp. tarragon
¼ tsp. chervil
Pinch celery seeds
Pinch black pepper
Pinch sugar
Pinch Kosher salt
2 drops Apple Smoked Habanero Hot Sauce


3 cups arugula
3 cups baby spinach
1 large yellow heirloom carrot, grated
6 large red radishes, grated


1. Put all of the dressing ingredients in a small lidded jar and shake to blend.

Tip: Let the dressing meld for 30 minutes, shaking occasionally to keep it emulsified.

Note: I know I have been using the habanero sauce in a lot of my dishes recently, but it is that good.

2. Put the arugula, spinach carrots and most of the radish in a large bowl and pour the dressing over it.

Tip: Reserve about two tablespoons of the radish for a garnish.

3. Toss to coat and garnish with the remaining radish.

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Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian

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