Arugula, Carrot, Cranberry & Goat Cheese Salad |
Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
- 2 cups organic arugula, rinsed and drained
- 2 carrots, chopped
- ¼ cup crumbled goat cheese
- ¼ cup dried cranberries
- 2 tbsp sliced almonds
- ½ cup olive oil
- 1½ tbsp red wine vinegar
- ½ tsp sugar
- Salt and pepper to taste
- Add 1 tbsp olive oil to a skillet and cook the chopped carrots on medium heat for 7 minutes, turning occasionally. Cook longer if you like them more tender.
- Combine the remaining olive oil, red wine vinegar, sugar, salt and pepper in a small bowl and stir with a fork.
- Add the arugula and dressing to a large mixing bowl and toss together well.
- Top the salad with the cranberries, almonds, carrots, and goat cheese and toss a few times before serving.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/arugula-carrot-cranberry-goat-cheese-salad/
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