Arugula and Spinach Salad with Lemon Vinaigrette 

This is a great template, for a winter salad. Try mixing up the fruit, nuts and cheese, with whatever you have on hand. It’s also a good salad to take to a potluck, you would still want to add the dressing right before serving, but the hearty greens will hold up for a half hour or so, if needed.

1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon minced red onion or shallot
1/8 teaspoon salt
1/2 bunch arugula, washed and chopped
1/2 bunch spinach, washed and chopped
1/4 cup pomegranate seeds
1 pear, cubed
1/4 cup crumbled bleu cheese
1/4 cup chopped toasted walnuts
Salt and freshly ground pepper

Combine lemon juice, minced onion, salt and olive oil, whisking together in a large bowl. Add in the remaining ingredients and toss to coat everything with the dressing. Adjust the seasoning with salt and fresh ground pepper if needed. Eat right away.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

© 2017 Rancho Piccolo. All Rights Reserved.  Website powered by
Imedia West