• 1⁄4 cup fresh lemon juice
  • 1⁄2 tablespoon Dijon mustard
  • 2 tablespoons nonfat milk
  • 1⁄2 tablespoon fresh lemon zest
  • 1⁄2 tablespoon dried basil
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon salt
  • 1⁄4 cup plus 2 tablespoons canola oil
  • 2 ounces plain goat cheese, room temperature
  • 2 teaspoons fresh lemon zest, or to taste
  • 1 small clove garlic, crushed
  • 1⁄2 small red onion, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 3 cups arugula leaves
  • 2 cups mixed baby lettuces
  • 1⁄2 cup fresh basil leaves, gently torn
  • 2 tablespoons pine nuts, toasted

Lemon-Basil Dressing on Arugula and Goat Cheese Salad

Jill Davie
  • Serves: 4 people
  • Calories per serving: 157

This simple and deliciously fresh dressing makes more than you’ll need; it keeps for at least a week in the fridge. If you like, make your own goat cheese; you can find directions at 

  1. To make dressing: In a blender, add all ingredients except oil. Blend on high speed until combined. While blending, slowly add oil in a steady stream until fully incorporated. Pour into a jar and refrigerate; bring to room temperature before using. (Makes 3⁄4 cup.)
  2. Mix cheese, lemon zest, garlic, and black pepper to taste until well blended. If possible, refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
  3. In a small bowl, toss onion with lemon juice and marinate for 30 minutes. Drain. 4. In a large bowl, mix together arugula, baby lettuces, and basil leaves. Toss lightly with 2–3 tablespoons dressing. Serve, topped with marinated red onion, crumbled goat cheese, and pine nuts.


PER SERVING: 157 cal, 12g fat (4g mono, 4g poly, 4g sat), 11mg chol, 5g protein, 8g carb, 2g fiber, 162mg sodium 

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