In order to bring you the best organic produce, some ingredients may differ from those depicted.
Arugula Salad with Apricots & Goat Cheese
Vegetarian, Gluten-Free Friendly, Soy-Free
2 Servings, 230 Calories/Serving
This seasonal salad combines peppery arugula with salty goat cheese and hazelnuts. It’s tossed with a sweet and tangy balsamic dressing for a delicious balance of flavor in every bite!
Ingredients: 3 ounces organic baby arugula or other leafy greens, 1 ounce goat cheese, 1 ounce dried apricots, Sunbasket balsamic vinaigrette (shallot-garlic confit - extra virgin olive oil - balsamic vinegar - maple syrup - Dijon mustard - black pepper - kosher salt - dried thyme), 3 tablespoons dry-roasted hazelnuts
Instructions
1
Make the salad
- Rinse your fresh produce: Gently pat dry
- In a salad bowl, toss the arugula and dried apricots with the balsamic dressing. Season to taste with salt and pepper.
- Chop the toasted hazelnuts into smaller pieces if desired.
2
Serve
Transfer the salad to serving plates. Crumble the goat cheese over the top and garnish with the hazelnuts.
Contains: Tree Nuts (hazelnut), Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.