• Servings: 8
• Preparation Time: 10
• VINAIGRETTE/DRESSING
• 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, to taste
• SALAD
• 3-4 cups arugula
• 1 head lettuce, chopped
• 2 tomatoes, seeded and cut into 16 wedges
• 1 mango, peeled and thinly sliced (optional - you can also experiment with other fruits- ex: apples)

1. In a bowl, blend all the vinaigrette/dressing ingredients with a whisk. Season with salt and pepper.
2. In a bowl, blend all salad the ingredients. Add the salad vinaigrette/dressing.

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.