Arugula and spinach salad with caramelized shallots

By Christine Cushing
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This salad is a sophisticated variation on a Greek salad.  The sweetness in the caramelized shallots is a perfect contrast to the peppery arugula and salty feta.    



  • ½ 5 ounces box baby arugula, washed
  • ½ 5 ounces box baby spinach, washed
  • 90 grams Greek creamy feta cheese, (3 ounces), crumbled
  • 1 tablespoon extra virgin olive oil (15 milliliters)
  • 2 large shallots, thinly sliced
  • 2 tablespoons sherry or red wine vinegar (25 milliliters)
  • ¼ cup extra virgin olive oil (50 milliliters)
  • 1 teaspoon dijon mustard (5 milliliters)
  • ½ teaspoon Greek oregano (2.5 milliliters)


  1. Over medium heat  warm the olive oil in a small skillet.  Add the sliced shallots and stir frequently , until golden ,  about six to eight minutes. Reduce heat to low and cook for a further two minutes until gently browned.  Remove from heat and reserve.
  2. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
  3. To make the dressing, combine the vinegar, mustard and oregano and whisk well.  While whisking slowly pour in the oil and combine well.  Season with salt.
  4. Toss the greens with the vinaigrette  and cheese gently to coat.  Sprinkle with caramelized shallots.


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