Arugula Apple Salad with Parme san & Cranberries

Ingredients (serves 4):

• 5 oz baby arugula

• 2 apples (Honeycrisp, Gala, or your favorite), thinly sliced

• ½ small red onion, very thinly sliced

• ½ cup dried cranberries

• ⅓ cup sliced almonds, toasted

• ⅓ cup shaved Parmesan cheese

For the dressing:

• 3 tbsp olive oil

• 1½ tbsp apple cider vinegar (or balsamic for a richer flavor)

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & black pepper, to taste

Instructions:

1. In a small bowl or jar, whisk together olive oil, vinegar, Dijon, honey, salt, and pepper until smooth and emulsified.

2. Place arugula in a large serving bowl. Top with apple slices, red onion, cranberries, and toasted almonds.

3. Drizzle dressing over the salad and toss gently to coat.

4. Finish with shaved Parmesan on top and an extra crack of black pepper.

Today I used Primal Kitchen dressing! If you don’t have it, the dressing I wrote out works for this salad and many others.

Best,

Mary