Do spinach and arugula taste the same?

Not at all. Arugula is peppery and sometimes nutty. Spinach, particularly when young, is sweet and mild. The two make a good combination in a salad because they balance each other out in terms of flavor.

Should you wash arugula before eating?

You should generally wash all greens before eating, even if they say prewashed. You never know if there are bugs or dirt.

How do you make arugula salad less bitter?

Combine arugula with greens, like spinach, that are less bitter or spicy. If you're growing your own arugula, pick it when it's young and hasn't bolted. You can also use a little sweetener, like maple syrup, in your dressing to offset the bitterness.

Arugula and Spinach Salad with Grilled Chicken

Description

A simple arugula and spinach salad topped with grilled chicken, pickled red onion, Parmesan cheese, and a tangy lemon balsamic dressing.

Ingredients

Units Scale

1 red onion
1 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1/2 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon maple syrup
2 tablespoons lemon juice
1 clove garlic, chopped
1 1/4 pounds chicken breast
4 cups arugula
4 cups spinach
4 ounces Parmesan cheese
1/2 cup dried cranberries
1/2 cup almonds
freshly ground black pepper, to taste

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Instructions

Make the quick pickled onions. Halve your onion, then thinly slice. Add the slices to a large jar with the red wine vinegar, sugar, and 1/2 teaspoon of salt. Stir or shake the combine. If the onions aren't completely submerged, add a splash of water to do so. Let the jar sit.
Make the dressing and marinade. In a bowl, combine the balsamic vinegar, lemon juice, garlic, and remaining 1/2 teaspoon of salt. Whisk until fully mixed.
Pour about 1/4 cup of the dressing over the chicken breasts and toss to coat. Let sit for 30 minutes at room temperature. Then grill the chicken for 5-8 minutes per side until cooked through and a thermometer inserted into the center of each breast reaches 160 F. Let the chicken rest for 5 minutes before slicing it into strips.
Prep the remaining ingredients. Rinse the greens. Grate or peel the Parmesan into small strips. Toast the almonds in a pan until fragrant and golden, about 3 minutes or so.
Assemble the salad. In a large bowl, gently toss the spinach and arugula with most of the dressing. Reserve some dressing for serving at the table, if desired. Arrange the greens onto each plate. Top each with the warm chicken, almonds, Parmesan cheese, cranberries, black pepper, and any remaining dressing. Serve immediately.

Notes

Dress the salad just before serving. The greens may wilt from the acidity, so don't let them sit in the dressing until ready to eat.

Halve (lengthwise) any especially large chicken breasts so that they'll cook quicker and more evenly.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Salads
Method: Grilling
Cuisine: American