Serves | four
Salad
- 4 cups arugula
- 1 cup raspberries
- 1/4 cup thinly sliced red onion
- 2 cups sliced cucumber
- 1/2 cup coarsely chopped toasted almonds
Vinaigrette
- 3 tbs. sherry vinegar or white wine vinegar (or raspberry vinegar)
- 1 tsp. chopped fresh tarragon
- 5 tbs. extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Directions
- Whisk the vinaigrette ingredients together. Toss with salad ingredients in a large bowl and serve.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson