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Arugula Salad with Raspberries, Walnuts and a White Balsamic Vinaigrette
Submitted by Nancy Johnson on August 31, 2012 in Green Salads, Salads
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- ½ cups White Balsamic Vinegar
- ¼ cups Extra Virgin Olive Oil
- 1 container Arugula Leaves, About 2 Quart Size Container
- 1 pint Fresh Raspberries, Washed And Drained
- ½ cups Toasted Chopped Walnuts, More Or Less
- Salt And Pepper, to taste
Preparation Instructions
In a small bowl whisk together the vinegar and olive oil and add salt and pepper to taste. I like mine a little tart, but if you don’t, add a little more olive oil.
Now for the assembly. Put arugula in a bowl or platter and toss with a little of the dressing. Add the raspberries and walnuts.
Drizzle the remaining vinaigrette on top, season with salt and pepper and enjoy. What could be easier?
