As Jason and I both work from home eating a healthy and quick lunch is sometimes a challenge. This salad is crunchy from cucumbers, pink from the beets, and fresh from the spinach. It is an all around win win situation. Oh and did I mention its only 250 calories!
Once upon a time my friend Dawnkey and I lived in this place called New York City. We were living off our “just above entry level” salaries in one of the most expensive cities in the world and our West Village apartment was a two bedroom turned three bedroom via fake wall which cut off half of our living room. As ridiculous as it sounds this is common place in NY.
With that in mind, cooking in NYC for most in our age bracket consisted of Seamless Web, and all other things that arrive at your doorstep with plastic utensils. Our kitchen reflected that. Although I didn’t get to cook as often as I would have liked to, we did discover a little restaurant called Westville that had an arugula salad with the tangiest lemon dressing that made your taste buds sing with joy! We ordered Westville often and frequently until one day they put us on their black list and would no longer deliver to our address. (That’s a long story.)
What? No more Arugula Salad! So we had to learn to make our own! And let me tell you, ours is better!!
Dawnkey’s Lemon Garlic Dressing
Makes enough for a big salad
1 Garlic Clove
Salt & Pepper
This is so simple but forever life changing. All you have to do is juice the lemon. I just got the Jack LaLane Juicer and have been using it for everything. This is the best option out there. If you don’t have a juicer you can do it by hand.
Next juice the garlic. Yep, thats right and that right there is the secret! Add the Olive Oil. I do it to taste but it is somewhere around 1/4 cup. Then salt and pepper to taste!