My Apricot And Arugula Salad is so simple and flavorful, it’s my favorite. If you’re a fan of all things salad, you’ll love this one. The colors are vibrant and the textures are vast, and that’s what makes a great salad.
Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 1 (8-ounce) jelly jar with a tight-fitting lid, 2-cup measuring cup, chef’s knife
5 cups of arugula leaves
1/2 a red onion, thinly sliced into half-moons
4 apricots, pits removed, sliced into wedges
1/2 pint of fresh raspberries
1/4 cup of pistachios, shelled
Kosher salt and freshly ground pepper to taste
Lemon vinaigrette, (link for recipe is below)
Start by arranging the arugula leaves on the bottom of a large serving platter. Spread the thinly sliced red onions over the top. Next, arrange the sliced apricots over the salad along with the fresh raspberries. Add Kosher salt and fresh ground pepper to taste. Finally, sprinkle the pistachios on top.
Shake the dressing really well before spooning the Lemon Vinaigrette over the salad. There you have it, my Apricot And Arugula Salad.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.