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Arugula salad with Light Vinagrette

Vegan | Gluten-Free | Sugar-Free

Course Salad
Prep Time 5 minutes
Servings 2



  • 2 cups fresh arugula divided
  • 1/4 cup sun-dried tomatoes divided
  • 2 Tablespoons sunflower seeds divided


  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • Juice of 1 lemon
  • Pinch sea salt and black pepper


  1. 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.
  2. 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.