Name: Michele and Karen's Delicious Arugula Salad recipe
Ingredients: 3 cups arugula;1 (15 ounce) can sliced beets, drained and cut into bite-size pieces;1 avocado, diced;½ cup sliced black olives;½ cup crumbled goat cheese;¼ cup olive oil;¼ cup balsamic vinegar;2 tablespoons spicy mustard

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Ingredients

3 cups arugula 1 (15 ounce) can sliced beets, drained and cut into bite-size pieces 1 avocado, diced ½ cup sliced black olives ½ cup crumbled goat cheese ¼ cup olive oil ¼ cup balsamic vinegar 2 tablespoons spicy mustard

Nutrition Info

226.2 calories carbohydrate: 11.2 g cholesterol: 9.2 mg fat: 19.3 g fiber: 4 g protein: 4.5 g saturatedFat: 4.5 g servingSize: - sodium: 373.4 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Directions

Gently toss arugula, beets, avocado, and olives together in a large bowl.
Warm goat cheese in the microwave slightly, about 30 seconds, add to arugula mixture.
Whisk 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.

Recipe Yield

6 servings

Recipe Note

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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