Green Salad with arugula and fresh herbs, topped with simple lemon vinaigrette! This salad is amazing in its simplicity and goes with anything!

Green Salad with arugula and fresh herbs, topped with simple lemon vinaigrette! This salad is amazing in its simplicity and goes with anything!

A few weeks ago, some girlfriends and I had a night out on the town. We ventured out to Lure, a seafood restaurant in downtown Atlanta. It was amazing!

Going out with girlfriends is a completely different experience than going out with your husband or even as couples. When six or eight ladies go out, we turn every experience into small plate dining whether it’s a tapas restaurant or not. We order a couple of appetizers and a couple of entrees and then just share everything amongst us, which is a wonderful way to explore a restaurant menu.

Green Salad with arugula and fresh herbs, topped with simple lemon vinaigrette!At Lure, we particularly enjoyed the herb and lettuces green salad, filled with watercress, arugula, other assorted lettuces and fresh herbs, embellished with candied ginger and pumpkin seeds, and dressed with a lime vinaigrette.

If you’re looking for a main-dish salad, try this La Scala Salami Chopped Salad. With smoky salami, bocconcini cheese, and a tangy dressing, this is a perfect salad for a quick weeknight meal.

Green Salad with Arugula and Fresh Herbs

We loved the salad so much that I made a version of it later and it’s become our favorite green salad. You can find the candied or crystallized (basically the same thing) ginger at most grocery stores or some health foods stores.

I picked up toasted pumpkin seeds at my local Publix. And I served with this lemon vinaigrette that I use for pretty much every green salad. You can substitute lime juice for the lemon juice.

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5 from 2 votes

Green Salad with Arugula and Fresh Herbs

Green Salad with arugula and fresh herbs, topped with simple lemon vinaigrette! This salad is amazing in its simplicity and goes with anything!
Prep: 15 minutes
Total: 15 minutes
Servings: 6 servings
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Ingredients 

Quantities will be dependent upon how big you want your salad:

  • 2 cups Watercress
  • 4 cups Arugula
  • 2 cups Mixed baby greens
  • 3-4 tbsp types of fresh herbs: tarragon, parsley, cilantro, dill, thyme–coarsely chopped or just torn into slivers
  • 2 tbsp chopped candied ginger, you may like more or less ginger, it does have a strong flavor but we love it, chopped into small slivers — use about 1/4 cup per 3 cups of greens
  • 2 tbsp Toasted pumpkin seeds
  • ½ cup Cheese, optional — goat, pecorino, Parmesan, feta would all work well
  • Lime or lemon vinaigrette
  • Salt and pepper

Instructions 

  • Mix lettuces and a few herbs together in a large bowl. I use predominantly watercress and arugula and fill in with baby lettuces.
  • Add candied ginger, pumpkin seeds, and cheese if using.
  • Sprinkle lightly with sea salt and add a little freshly ground black pepper.
  • Toss lightly with vinaigrette.

Nutrition

Serving: 6servings, Calories: 88kcal, Carbohydrates: 4g, Protein: 5g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 82mg, Sugar: 3g
Course: Salad
Cuisine: American
Calories: 88
Keyword: green salad fresh herbs
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Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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