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Double Blue Arugula Salad

Print Recipe

Ingredients

  • 4 cups Taylor Farms Spinach Beet and Carrots
  • 4 cups Taylor Farms Arugula
  • 2 cups candied pecans
  • ½ cucumber, thinly sliced
  • 1 cup blueberries
  • ¼ red onion, thinly sliced or minced
  • Blue cheese, crumbled, to taste

Toasted Walnut and date Sherry Vinaigrette

  • 1/2 Cup Toasted Walnut Oil
  • 2 Tablespoons + 2 Teaspoons Sherry Vinegar
  • 1 Small Clove Garlic
  • 2 dates, pitted and sliced
  • 2 Tablespoons Shallot – minced
  • 1 1/2 Tablespoons blue cheese
  • 1 1/2 Teaspoons Lemon Juice – fresh squeezed
  • 1/4 Teaspoon Dijon Mustard
  • Salt & Pepper to taste

Directions

  1. Mix everything together or layer on a large platter starting with the greens.
  2. Dress individual salads to your liking.

Dressing:

  1. Add everything to a food processor or blender and puree.
  2. Transfer finished dressing to your bottle or jar of choice and refrigerate.

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