Just because it's cold outside doesn't mean you can't eat salad. This super easy (but super tasty) salad is set to become your got-to winter side
by Lindsay Evans
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Newsflash: Just because it's cold outside doesn't mean we can't still eat salad. We think many hearty (and let's be honest, heavy) winter meals like spaghetti bolognese, shepherd's pie and lasagna could do with a little lightening up. So our trick? Serve yourself a slightly smaller portion than you normally would and pile a big-ass helping of this salad next to it. We promise you, your taste buds AND your waist-line will thank us.
4 to 6 cups baby arugula leaves
1 cup halved cherry tomatoes
3 tbsp aged balsamic vinegar
1 tbsp Dijon mustard
2 tsp honey
1 tsp flaked sea salt
1/4 cup good quality olive oil
In a larger serving bowl combine baby arugula leaves and cherry tomatoes. Set aside.
In a small bowl, whisk together the balsamic vinegar, Dijon, honey and sea salt until well combined. Slowly drizzle in olive oil, whisking constantly, until emulsified.
Pour 1/2 of vinaigrette over salad and toss to coat. Scoop onto your plate or into a large bowl and drizzle with more vinaigrette if you like. Serve immediately.