Spring Arugula Salad

Spring Arugula Salad

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.


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