RECIPE: Basic Arugula Salad with Balsamic Reduction

Quick and easy side salad that goes with just about any meal. The bitter of the arugula balances out with the sweetness of the balsamic glaze. And the super secret key to taking this salad to the next level? Freshly ground salt and pepper. Bonus points to use a flavored, high quality olive oil (my favorite is a meyer lemon olive oil).

This flavor profile of this salad really mixes nicely with just about any cuisine or meal, but Italian and mediterranean foods are really ideal. I like serving this along side pasta dishes, sandwiches and wraps.

Basic Arugula Salad with Balsamic Reduction

  • Servings: 4
  • Difficulty: easy
  • Print

Recipe by Amanda Hibshman, RDN


  • 4 Cups Arugula Salad
  • 2 Tbsp Balsamic Glaze
  • ½ Cup Cherry Tomatoes, Halved
  • 2 Tbsp Olive Oil
  • ½ tsp Sea Salt, Freshly Ground
  • ½ tsp Pepper, Freshly Ground


  1. Rinse and drain arugula salad and place in large bowl. Add the rest of the ingredients and mix well. Serve alongside your favorite dish.
Calories 87,  Total Fat 7g,  Saturated Fat 1g, Monounsaturated Fat 5g, Polyunsaturated Fat 1g, Cholesterol 0mg, Sodium 150mg, Potassium 289mg, Carbohydrates 4g, Dietary Fiber 1g, Sugar 2g, protein 1g, Vitamin A 48% Vitamin C 17%, Calcium 4%, Iron 5%

Arugula and Balsamic Salad


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