Mediterranean Arugula Salad with Champagne Vinaigrette

  Mediterranean Arugula Salad with a Champagne Vinaigrette 

           

             2 cups cherry tomatoes or heirloom cherry tomatoes

             1/4 cup chopped parsley

             1/4 cup chopped mint

             1 cup peeled cucumber, thinly sliced

             1 15 oz. can of drained and rinsed Garbanzo beans

             1 7 oz. bag baby arugula leaves

             2  avocado peeled, pitted and diced

              2 cups crumbled feta cheese

           


           Dressing:

            1/2 cup extra virgin olive oil

            3 tbsp. Of Champagne Vinegar

            2 finely minced garlic cloves

            1 tsp. honey

            1 tsp. Dijon mustard

             salt and pepper to taste


            Peel the cucumber. Slice cucumber into 1/8 inch rounds.

            Add rinsed and dried arugula to a large bowl and top with garbanzo beans,

           Cucumber, tomatoes, avocado, mint and parsley.


           In a small bowl, whisk together extra virgin olive oil, champagne vinegar, 

           Mustard, garlic, herbes de Provence, salt and pepper.


          Add dressing to the salad and gently mix.  Top with feta cheese.




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