Chopped Arugula Salad

with Ribeye or Crispy Tofu, cook's choice

On Thursdays, I spend all day in the kitchen making and tasting new recipes. It’s so fun but so exhausting.

lying on my floor mid-content day (covering my hokas as I cook)

Recently, I’ve started mixing my dressings directly in the salad bowl so I don’t have more bowls and whisks to wash. This is one of those salads—it’s simple, delicious, and I used a lot of leftover veggies we had in the fridge from my niece and nephew visiting to make it. You could even chop up leftover string beans if you have them to toss them in. The sky’s the limit.

If you’re ever staring at your fridge unsure of what to make, just finely chop all your veggies, throw them in a bowl, and add a delicious dressing. I ended up making a toast taco with it and adding sliced avocado, but this salad would pair so well with sliced ribeye or crispy tofu, too. I included those recipes for you below!

Like Confetti Greens, this recipe is so in line with how I normally eat and cook. The finished salad is so versatile—it’s great on toast, it would be GREAT in a bowl, and it’s easy to eat a quick spoonful from the fridge when you’re craving a quick snack. If you’re planning to save some for leftovers, keep the dressing separate so the arugula doesn’t get soggy.

Here’s what else is on the menu for paid subscribers this week:

• Braised Spatchcock Chicken

• Bok Choy Salad with Marinated Tofu

Chopped Arugula Salad

What You’ll Need

• Sharp Knife

• Mixing Bowls

• Citrus Juicer

• Microplane