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Baby Arugula Salad with Berries and Lemongrass-Mint Vinaigrette

  • Author: Rachel Zierzow
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 servings 1x
  • Category: Salad
  • Cuisine: Vegetarian

Ingredients

Scale

Salad

  • 2 cups baby arugula
  • 2 cups baby spinach
  • 2 ounces Pecorino Romano cheese (optional), shaved
  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 1/4 cup strawberries, sliced
  • 1/2 cup sliced almonds, toasted

Dressing


Instructions

  1. In a medium prep bowl, mix together arugula and spinach.
  2. Prepare dressing by whisking together olive oil and white balsamic vinegar with a few pinches sea salt and a few grinds of black pepper in a small mixing bowl or glass measuring cup.
  3. Using a pair of tongs, toss salad greens and Pecorino Romano (if using) with dressing until evenly coated.
  4. Divide greens onto 4 salad plates. Top each salad with a variety of berries and sliced almonds.

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