• Becky's Favorite Arugula Salad
Becky’s Favorite Arugula Salad

Arugula, 1 bunch cleaned thoroughly
McEvoy Olives, pitted and diced
Artichoke hearts
Celery, 1 stalk sliced thinly
Shaved parmesan
Croutons, homemade

Mustard Vinaigrette
1/2 cup white wine vinegar
1 tbsp honey
1 tbsp mustard (I like Annie’s Organic Horseradish)
1/2 tsp pepper
2 tsp salt
2 tsp minced garlic
1 cup light oil (Oils of Paicines is the best I’ve found)

For dressing: Whisk all ingredients in a bowl and set aside.  
For croutons: dice 1/2 cup (or more if you like!) of day old bread. Toss with olive oil and cook in a pan until crisp.
For salad: Toss ingredients together in a bowl. Add dressing and then top with croutons.
This is delicious served with salmon or white fish on the side.
Arugula Recipes
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