Paleo, Primal, and Gluten-Free Recipes

Arugula Salad with Roasted Red Pepper Vinaigrette

Arugula Salad with Roasted Red Pepper Vinaigrette

I eat a lot of salads because they’re easy to prepare and healthy, but they can get old fast. By using different greens and homemade dressings, I keep my salads from being boring. I love arugula, which has a lot more flavor that plain old romaine lettuce. Arugula holds up well with other assertive flavors, too. For this salad, I made paired arugula with a flavorful roasted red pepper balsamic dressing. This salad recipe is one of many combinations you could try with this dressing. If you want to turn this salad into a meal, I suggest some grilled steak, sliced thinly, and a little blue cheese, if you eat dairy.

Roasted Red Pepper Vinaigrette
Printable Recipe

3/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 jarred roasted red pepper, drained and chopped
1 clove garlic, minced
1 tsp dried basil
salt and pepper, to taste

1. Combine all ingredients in a food processor blender. Blend until smooth. Serve as a dip or salad dressing

  • Servings per recipe:10
  • Per serving
  • Calories: 155.7
  • Fat: 16.2 g
  • Saturated fat: 2.2 g
  • Cholesterol: 0 mg
  • Sodium: 30.1 mg
  • Carbohydrate: 3.4 g
  • Fiber: 0.1 g
  • Sugars: 0 g
  • Protein: 0 g

Arugula Salad with Roasted Red Pepper Vinaigrette

8 cups arugula leaves
2 cups sliced white button mushrooms
8 radishes, thinly sliced
4 tbsp toasted pine nuts
Roasted red pepper vinaigrette (above)

1. Either in a large salad bowl or among salad plates, arrange all the ingredients. Drizzle with as much dressing as you would like and serve immediately. Makes 4 large dinner salads or 8 side salads.


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