Arugula Salad with Jalapeño Vinaigrette
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) fresh coriander, finely chopped
1 Tbsp onion, finely chopped (approx. 1/4 onion OR 2 green onions, finely sliced)
1/2 jalapeño, seeded and finely chopped
1 tsp finely minced garlic (approx. 1 small garlic clove or 1/2 medium sized clove)
1 tablespoon (15 ml) honey or maple syrup
Salt and pepper
3-4 cups arugula
1 head lettuce, chopped
2 tomatoes, seeded and cut into 16 wedges
1 mango, peeled and thinly sliced
In a bowl, blend all the ingredients with a whisk. Season with salt and pepper.
In a bowl, blend all the ingredients. Add the salad dressing.
Pairs Well With
FEATURING: Arugula, lettuce, onion (or green onion), jalapeño pepper, tomatoes, garlic, and coriander.
A vinaigrette with a great twist that is surprisingly not too overpowering. This recipe is slightly adapted from Ricardo Cuisine. If I happen to have lots of arugula, I just use arugula, as the original recipe calls for. Otherwise, I like to add regular lettuce in it too.