Arugula Salad with Roasted Red Pepper Vinaigrette



I eat a lot of salads because they're easy to prepare and healthy, but they can get old fast. By using different greens and homemade dressings, I keep my salads from being boring. I love arugula, which has a lot more flavor that plain old romaine lettuce. Arugula holds up well with other assertive flavors, too. For this salad, I made paired arugula with a flavorful roasted red pepper balsamic dressing. This salad recipe is one of many combinations you could try with this dressing. If you want to turn this salad into a meal, I suggest some grilled steak, sliced thinly, and a little blue cheese, if you eat dairy.

Roasted Red Pepper Vinaigrette
Printable Recipe

3/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 jarred roasted red pepper, drained and chopped
1 clove garlic, minced
1 tsp dried basil
salt and pepper, to taste

1. Combine all ingredients in a food processor blender. Blend until smooth. Serve as a dip or salad dressing
Arugula Salad with Roasted Red Pepper Vinaigrette


8 cups arugula leaves
2 cups sliced white button mushrooms
8 radishes, thinly sliced
4 tbsp toasted pine nuts
Roasted red pepper vinaigrette (above)

1. Either in a large salad bowl or among salad plates, arrange all the ingredients. Drizzle with as much dressing as you would like and serve immediately. Makes 4 large dinner salads or 8 side salads.


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