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Michele and Karen's Delicious Arugula Salad Recipe

Recipe by: Karen Slazinski

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Gently toss arugula, beets, avocado, and olives together in a large bowl.
  • 2Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.
  • 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.
Ingredients
  • 6 servings
  • 226 cals
  • Salad:
  • 3 cups arugula
  • 1 (15 ounce) can sliced beets, drained and cut into bite-size pieces
  • 1 avocado, diced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled goat cheese
  • Dressing:
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons spicy mustard
Nutrition

Amount per serving ( 5 total)

  • Calories:
    226
    11%
  • Fat:
    19.3
    30%
  • Carbs:
    11.2
    4%
  • Protein:
    4.5
    9%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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