This is the perfect summer salad–sweet and tangy with just the right amount of crunch from the toasted walnuts. And best yet, you can make it in less than five minutes.
- Arugula–1 container or about 2 quarts
- 1 cup raspberries
- 1/4 cup toasted chopped walnuts
- 1/4 cup white balsamic vinegar
- 1/8 cup extra virgin olive oil
- salt and pepper
Whisk 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 the walnuts.
Drizzle with the vinaigrette and Enjoy. What could be easier?
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Categories: Soups & Salads