ARUGULA SALAD WITH ALMONDS (New American, Vegan, Vegetarian)


 


 



Ingredients  ( 4 servings )


5 oz (150 gr) baby arugula     1/3 cup dry-toasted sliced almonds


1/3 cup freshly grated parmesan or vegan parmesan     4 tbsp extra virgin olive oil


2 tblsp balsamic red or red wine vinegar     Salt, black pepper

 




Instructions


1.  Rinse and drain the baby arugula. Use a salad spinner if you have one to dry. Set aside in a salad bowl.


2. Heat a pan over medium heat. Dry toast the sliced almonds, stirring constantly. Set aside.


3. Whisk together the olive oil, vinegar, salt and black pepper or prepare your favorite vinaigrette.  Do not pour all of the sauce over the spinach. Add slowly in small quantities just enough to coat the leaves. Toss.


4. Add the toasted almonds. Toss or mix once of twice.


5. Sprinkle with freshly granted parmesan or vegan parmesan and serve.

 

NOTES:  I would recommend adding the toasted almonds just before serving so that they will not sog. You can increase or decrease the amounts of the ingredients to your taste.

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