Arugula Salad with Simple Lemon Vinaigrette
Hey, let’s admit it, we all need to get more veggies and greens into our diet and the easiest way I know how is to make up a salad. This the perfect weeknight, busy night, or any night salad. The vinaigrette consists of 4 simple pantry ingredients; lemon, extra-virgin olive oil, salt and pepper, and takes under 2 minutes to whip up. Trust me, this vinaigrette beats the pants off of any store-bought variety! Also, making your own vinaigrette is way less expensive than the store-bought variety, is fresher and the best part is that you know exactly what goes into it.
I’ve discovered a few things since starting the natural chef program. One thing is that I’m a bit more relaxed and confident in the kitchen, and that’s one thing I really wanted to get from this program, so YAY!
The other thing that I’m figuring out is simple, quick and easy is what works for me. I like effortless, uncomplicated flavors and menus. I don’t have time during the week to mess around with elaborate ingredients or recipes. I want an easy, healthy, family approved and taste bud worthy dinner that can be pulled together in under an hour. I know that’s sounds like a lot, but I’ve gotten pretty good over the years of planning out dinner menus for the kids and I that both satisfy my time frame and our taste buds.
So the other night I was craving some pan-roasted chicken, so I made up one of our favorite fall chicken dishes, rosemary skillet chicken. I love this chicken dish because the marinade can be made up in the morning, or a few hours before dinner. All you have to do come dinner time is brown the chicken in a cast-iron skillet and then pop it in the oven to finish cooking. The whole process takes about 25-30 minutes, depending on the size of your chicken. Lately, we’ve been using chicken thighs, and they’re super quick to roast up.
I always pair this chicken with the kid’s favorite popovers, rosemary sea salt popovers. The combination of fresh rosemary and coarse sea salt is outstanding! As you know, popovers are a staple in our house and take 35 minutes to make from start to finish, making them an easy peasy weeknight side!
I wanted a simple green salad to go with this dinner, so I pulled out some arugula and created this vinaigrette. This salad was the perfect pairing to this rich fall meal, and the kids and I gobbled it up.
This salad got rave reviews from the kids (double thumbs up), and we all decided it was a blog worthy recipe, especially since it was so simple to make.
This salad is going into my weekly menu rotation as it’s fresh, simple, super tasty and kid approved. I hope you all enjoy this easy weeknight salad.