Michele and Karen's Delicious Arugula Salad

The arugula I planted took over my garden, but I didn't like it's peppery taste. Thanks, Michele, for suggesting this refreshing summer salad. It's my new favorite salad and everyone at work begs for it too! Michele said you can improvise by substituting beets with strawberries and watermelon.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 226 Calories

Ingredients

• ¼ cup olive oil
• ½ cup sliced black olives
• ¼ cup balsamic vinegar
• ½ cup crumbled goat cheese
• 2 tablespoons spicy mustard
• 1 Avocado, diced
• 1 (15 ounce) can sliced beets, drained and cut into bite-size pieces
• 3 cups arugula

Recipe Instructions

Step 1

Gently toss arugula, beets, avocado, and olives together in a large bowl.

Step 2

Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.

Step 3

Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing.