Making the Vinaigrette
3 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
1 small clove of garlic, minced
1 tsp sweetener
Salt and pepper to taste
To prepare the vinaigrette, add all the ingredients to a mixing bowl and whisk to combine.
Alternatively, you can add the ingredients to a jar or other container, place a lid on the top and shake to combine.
Store any leftovers in the refrigerator. Bring to room temperature before using.
Making the Salad
First, gather and prepare your mise en place.
2 cups quinoa, cooked
4 cups arugula
1 cup Spicy Pecans
1 cup snap peas, sliced in half on a diagonal (Blanch snap peas for 20 seconds and then put them into an ice bath to stop the cooking process. This will make them nice and green, but they will still be crunchy.)
1 cup red pepper, diced
1 cup cherry tomatoes, cut in half
1/3 cup raisins
2 tbsp capers
sea salt, to taste
freshly ground black pepper, to taste
1/2 lemon, juiced
Assembling the Salad
Place all of ingredients into a bowl, except the lemon juice, and toss lightly with 4 tablespoons of vinaigrette.
Once combined, add the lemon juice, toss briefly and serve immediately.
Arugula
Arugula is a member of the cabbage family and is one of those “super” foods containing higher amounts of antioxidants compared to most lettuce greens. It’s also higher in calcium, folate, vitamin E and magnesium compared to the others. Since it’s part of the cruciferous family it’s high in a phytonutrient called glucosinolates which are compounds with strong anticancer properties.
Arugula has a shorter shelf life than most greens so choose the freshest, darkest, and most firm leaves that have very little odor. Store in a micro-perforated bag and place in your refrigerator’s crisper.
Arugula maintains most of it’s nutrition when eaten raw.