Arugula w/ Golden Vinaigrette

Posted by on Dec 13, 2011 | 3 comments

1/3 cup extra virgin olive oil
1/4 cup lemon juice
2 TBSP brown mustard
1 tsp ground turmeric
pinch of pure salt
freshly ground black pepper

  • Whisk all ingredients together and toss with salad greens (pictured here with baby arugula).



~ A salad doesn’t have to be fancy and time-consuming to make. This is a great example of how a few handfuls of greens with the right dressing can be absolutely extraordinary. I am in love with this simple salad.

~ Turmeric (one of the primary spices that make up curry powder) has a long list of health attributes, most notably its amazing, anti-inflammatory effect. Although it’s only come into vogue over the past few years, it’s been used as a remedy by ancient healers for thousands of years.

~ This dressing pairs extremely well with arugula – but of course, you can use any salad greens you’d like. If you’re unfamiliar with it, arugula has a nice, peppery bite.

~ If it’s easier, you can put all the dressing ingredients in a jar with a tight-fitting lid, and shake vigorously instead of whisking.

~ Adapted from The Ultrametabolism cookbook.


 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten/sugar free, be careful with your choice of mustard.

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  • m. wilson

    I’ll try this today. Sounds delicious.

  • That turmeric really gives it great color. I used turmeric once in a peruvian shrimp dish. I use curry daily in our house.