Vinaigrette

Beet and Arugula Salad with Dijon Vinaigrette

Beet and Arugula Salad with Dijon Vinaigrette
Recipe type: Salads
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 cups arugula
  • 2 medium beets
  • ½ cup grape tomatoes, sliced
  • ¼ cup goat cheese, crumbled
  • ½ cup olive oil
  • 2 tbs. lemon juice
  • ¼ cup champagne vinegar
  • 1 tsp. dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper

Instructions
  1. First, make the vinaigrette: combine olive oil, lemon juice, vinegar, garlic, dijon a pinch of salt and pepper in a mason jar. Close the lid tight, and shake vigorously to blend.
  2. Peel beets, then cut into ½ inch cubes. In a bowl, toss with olive oil, salt and pepper, roast in oven for 35-45 minutes at 400 degrees.
  3. Wash and dry arugula.
  4. In a large mixing bowl toss vinaigrette with arugula, roasted beets, sliced tomatoes, goat cheese and salt and pepper.Beet and Arugula Salad with Dijon Vinaigrette

 

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Tuscan Kale Salad with Citrus Vinaigrette

Tuscan Kale Salad with Citrus Vinaigrette
Recipe type: Salads
Serves: 4

Prep time: 
Total time: 

Ingredients
  • 1 bunch of Tuscan kale
  • ½ cup shaved Parmesan
  • ¼ cup sliced almonds
  • ½ cup olive oil
  • 2 tbs. lemon juice
  • ¼ cup white wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper

Instructions
  1. First, make the vinaigrette: combine olive oil, lemon juice, vinegar, garlic, a pinch of salt and pepper in a mason jar. Close the lid tight, and shake vigorously to blend.
  2. Wash and dry kale, then finely chop.
  3. In a large mixing bowl toss vinaigrette with chopped kale.
  4. Place heaping piles of dressed kale onto plates. Top with shaved Parmesan and sliced almonds and serve.Tuscan Kale Salad with Citrus Vinaigrette