Michele and Karen's Delicious Arugula Salad
The arugula I planted took over my garden, but I didn't like it's peppery taste. Thanks, Michele, for suggesting this refreshing summer salad. It's my new favorite salad and everyone at work begs for it too! Michele said you can improvise by substituting beets with strawberries and watermelon.
- Serves: 6 persons
- 3cups arugula
- 1(15 ounce) can sliced beets, drained and cut into bite-size pieces
- 1avocado, diced
- ½cup sliced black olives
- ½cup crumbled goat cheese
- ¼cup olive oil
- ¼cup balsamic vinegar
- 2tablespoons spicy mustard
Step 1Gently toss arugula, beets, avocado, and olives together in a large bowl.
Step 2Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.
Step 3Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing.