Ingredients for Arugula And Almond Salad With Dried Cranberries
- 6 cups baby arugula
- 1/4 cup thinly sliced red onion
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon honey
- 1 tablespoon maple syrup
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How to Make Arugula And Almond Salad With Dried Cranberries
- **Make the Balsamic Vinaigrette:** In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
- **Slowly whisk in the olive oil:** Add the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and creamy.
- **Toast the Almonds (optional):** If using raw almonds, toast them in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Let cool completely.
- **Prepare the Salad:** In a large bowl, combine the arugula, sliced red onion, toasted almonds, and dried cranberries.
- **Dress the Salad:** Just before serving, pour the balsamic vinaigrette over the salad and gently toss to coat all the ingredients evenly.
- **Serve Immediately:** Divide the salad among plates and serve immediately to enjoy the freshest flavors.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
21g
Carbs
2g
