Diva Tasting: Arugula Salad…

Arugula Salad



3 cups arugula

1 (15 ounce) can sliced beets, drained and cut into bite-size pieces

1 avocado, diced

½ cup sliced black olives

½ cup crumbled goat cheese or feta to taste


¼ cup olive oil

¼ cup balsamic vinegar

2 tablespoons spicy mustard


Gently toss arugula, beets, avocado, and olives together in a large bowl.

Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.

Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing. 6 Servings. Serve with pita or lavosh.

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