Layered Arugula Salad

Updated: Apr 26

The most refreshing salad!


Adapted Recipe from Magnolia Table by Joanna Gaines

Serves Four


The Ingredients

Vinaigrette

  • 1/4 cup apple cider vinegar

  • 2 tbsp minced shallot

  • 1/2 tsp salt

  • 2 tsp whole-grain Dijon mustard

  • 1/4 tsp pepper

  • 1/2 cup extra virgin olive oil

Arugula Salad

  • 5 ounces baby arugula

  • 2 firm ripe pears, peeled if desired, cored, and cut into thin wedges

  • 1 cup pomegranate arils -- from about 1 pomegranate (optional substitute: cranberries)

  • 1 cup walnuts

  • 1/2 cup coarsely crumbled blue cheese (optional substitute: feta or goat cheese)

  • Optional: 1 lb grilled chicken

The Instructions

To Make the Vinaigrette:

  • In a medium bowl, whisk together the vinegar, shallot, and salt. Let sit for 5 minutes.

  • Whisk in the mustard and pepper. Let sit for 5 minutes.

To Make the Salad:

  • Spread half of the arugula in a medium glass serving bowl.

  • Place half of the pears, pomegranate, and walnuts on top.

  • Repeat the layers once ore. Scatter the cheese over the top.

  • Serve vinaigrette on the side.

 

**NOTE: Nutrition breakdown includes the 1 lb of grilled chicken.



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