Baby Arugula Salad with Lemon Vinaigrette


It has been a brutal "sickie" season, hasn't it? Did you read that bit in the news about more people calling in sick to work in January than in any other month in the last five years. Mentally I am so done with being sick. My body has had it, too! All it's been craving is veggie juice and green salads—this salad in particular.

Meyer lemons are in season right now and they really shine in this dressing—but any fresh lemon juice will work.

Baby Arugula Salad with Lemon Vinaigrette

Ingredients: 

For the Salad

Baby ARUGULA LETTUCE
Mini SWEET PEPPERS, thinly sliced
Red ONION, thinly sliced

For the Dressing
 
1/2 cup fresh Meyer LEMON JUICE
2 tablespoons BALSAMIC VINEGAR
2 large GARLIC CLOVES
1 tablespoon DIJON MUSTARD
1 tablespoon dried ITALIAN HERBS
3 tablespoons melted HONEY
1/4 teaspoon SEA SALT
1 cup extra virgin OLIVE OIL

Directions:

1. Add to blender container all ingredients except for the oil. Cover; blend until smooth.

2. With blender running at low speed, slowly drizzle in olive oil.

3. Toss salad with desired amount of dressing.