Raspberry Arugula Salad

Dairy-Free

Gluten-Free

Vegetarian

Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.

By Karen Olson | Experience Life

Makes
Prep Time
Cook Time

Ingredients
Directions

Directions

Nutritional information

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

By Karen Olson

Karen Olson is a Minneapolis-based writer and editor.

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