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Arugula Pecan Salad with Simple Balsamic Dressing
Freshness at its best with lots of delicious flavors and textures you’re going to love. A favorite lettuce in my family, grab a bag from the market and start fixing your own salad. Enjoy every crunchy bite!
Prep Time 10 minutes
Servings 2 large salads
Ingredients
- 1 bag prewashed arugula lettuce, regular or baby arugula
- 2 cups chopped veggies, I used carrots, red onions, cabbage, celery, broccoli, cauliflower, and jicama. (Find chopped veggies at your local market in the salad bar section)
- 1/4 cup dried cranberries
- 1/2 cup toasted pecans,(these are so delicious and come already roasted with just a hint of salt) coarsely chopped
- diced avocado, optional
- 1/4 cup slivered almonds for garnish and more crunch
Simple Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup orange juice, freshly squeezed is best
- 2 tbsp cold water
- 1 tsp zest of orange
- 1/2 - 1 tsp sea or kosher salt, taste test
- 1/2 tsp ground pepper
- 1 tbsp honey, optional
Instructions
-
1.In a large bowl layer arugula then layer all chopped veggies on top.
2.Add cranberries, and pecans. Toss gently. Top with slivered almonds for garnish.
3.For dressing; add all ingredients into a mason jar or any jar with a tight lid and shake well. (keeps in fridge up to one week, you will have leftover, makes about 1 1/4 cups dressing)
4.Drizzle dressing over salad and toss. Plate up and enjoy this tasty delicious salad. Enjoy the freshness!