This is a delicious light meal that is perfect for last-minute lunches at home, a summer picnic, or a work potluck. These quintessential summer ingredients don’t need much fussing about new cooking. You may want to make extra because this will go fast.
Chef’s Notes: Make ahead instructions- To make this salad in advance, I would suggest prepping the ingredients, making the balsamic dressing, and storing it in separate airtight containers. When ready to serve, assemble the salad and pour it on the dressing.
What is Arugula?
Arugula is a leafy green vegetable known for its fresh, peppery, and slightly bitter flavor notes. It has a high nutrient density* similar to broccoli, kale, and Brussels sprouts. It’s also an immune-boosting food, rich in antioxidants. 1 cup of arugula contains:
10% Vitamin A
28% Vitamin K
4% of your daily Vitamin C, Folate and Calcium
Baby arugula is harvested young and has a more delicate flavor (less bitter). Arugula should be stored in the refrigerator and used within a few days of purchasing. I have found the longer it sits in the refrigerator, the more bitter it becomes.
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