Spring Arugula Salad
Featuring: Red Apple Balsamic & Miller’s Blend EVOO
5 ounces arugula
1 apple cored and diced (use large apples, such as Fuji or Gala)
½ cup pecans lightly toasted
½ cup cranberries dried
- ¼ cup Red Apple Balsamic vinegar
- 2 tablespoons Miller's Blend Extra Virgin Olive Oil
In a large bowl, add arugula, cored and diced apple, cranberries, and half of the toasted pecans (¼ cup).
Chop up the remaining half (¼ cup) of toasted pecan into small pieces. Set aside.
In a small bowl, combine Balsamic vinegar with olive oil, until emulsified.
Drizzle the Balsamic vinegar and olive oil mixture over the salad. Sprinkle the salad with chopped toasted pecans.
Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.