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Arugula salad with Light Vinagrette
Vegan | Gluten-Free | Sugar-Free
Prep Time 5 minutes
Servings 2
Ingredients
Salad:
- 2 cups fresh arugula divided
- 1/4 cup sun-dried tomatoes divided
- 2 Tablespoons sunflower seeds divided
Dressing:
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- Juice of 1 lemon
- Pinch sea salt and black pepper
Instructions
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Plate each salad by placing 1 cup of arugula on each plate, top with 2 Tablespoons sun dried tomatoes and 1 Tablespoon of sunflower seeds on each.
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Combine all of the dressing ingredients in a small bowl with a whisk. Just before serving, Pour about 1 Tablespoon of dressing each salad. Enjoy!
Recipe Notes
*Save leftover salad dressing in an sealed, airtight container in the fridge for 7 - 10 days.