Arugula Salad with Apples, Cranberries, Pecans, and basic Balsamic dressing
Ingredients:
Salad:
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
Balsamic Dressing:
¼ cup Balsamic vinegar
2 tablespoons olive oil
Instructions:
To 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.
