Arugula Salad Recipe
- 2 cups arugula
- 1 cup red leaf lettuce
- 1/2 orange bell pepper, sliced
- 6 cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1/4 cup walnut oil, unrefined
- pinch herbs – choose herbs/spices that are being used in your entree. Perhaps cumin & garlic for southwestern, oregano & garlic for Italian, thyme or tarragon for French, etc.
- Make the dressing first by adding the vinegar, oil and herbs in a small jar and shake well. It is best if this can be made an hour or so ahead of time.
- Rip the arugula and lettuce into bite sized pieces and place in a salad bowl. Cut the pepper in half and remove seeds and membrane. Slice the pepper and add to the salad bowl along with the halved tomatoes.
- When ready to serve, shake the dressing again and drizzle over salad just enough to coat (you may have extra dressing). Toss and serve.
