Arugula & Goat Cheese Salad with Fresh Lemon Dressing Mix this pungent peppery leaf with sweet tomatoes or cranberries, creamy goat cheese, and onion. Layer on the flavor with this light yet peppery lemon dressing. By Charlene Ryan
For the salad:
1 large bunch organic arugula or small container of baby arugula
1 pint organic grape tomatoes, sliced in half (alternatively use a handful of organic dried cranberries)
1/2 cup sliced red onion
4 ounces goat cheese with herbs, crumbled
For the dressing:
Juice from 2 whole lemons
Extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Wash and shake excess water from arugula. Pat dry with a clean towel. Trim off any large stems. Transfer to a serving bowl and toss with the tomatoes and red onion. Top with the crumbled goat cheese. For the dressing, whisk lemon juice with an equal amount of olive oil. Season with sea salt and pepper. Spoon desired amount over prepared salad or on individual servings. Store leftover dressing in a seal-tight container in the refrigerator. Serves 4.