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Crisp Arugula Salad

This salad is brilliant at any time of year and has so much interesting flavor and textures…and so many ways to vary it you’ll never worry about serving it too much.
Makes 2-3 servings

¼ cup extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
2 teaspoons fresh lemon juice

2 cups baby arugula, rinsed well, hand shredded into bite size pieces
10-12 strawberries, quartered
½ cup pine nuts
½ cup raisins (organic if possible)

Combine dressing ingredients in the bottom of your salad bowl. Add greens, tangerines, almonds and raisins and toss to coat ingredients with dressing.

*You may use berries, pear or apple slices, tangerines,  unsweetened dried cranberries, hazelnuts, walnuts or almonds. You can change the salad completely by adding cherry tomatoes and cucumbers or olives and leaving out the fruit.


Frey Vineyards
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