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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Beautiful, Easy and tastes terrific! Ingredients:
8 cups arugula, lightly packed (may substitute baby spinich leaves) |
1 ripe mango, peeled, pitted and diced |
1/2 cup kalamata olive, pitted and cut in half |
1/2 cup pecan halves (may substitute chopped walnuts) |
2 tablespoons extra virgin olive oil |
1 teaspoon dijon mustard |
1 tablespoon rice vinegar |
Directions:
1. Add Arugula to salad bowl and top with olives and mango. In a small bowl, whisk olive oil with dijon mustard and vinegar. Drizzle over the top of the salad. Toss to blend well then sprinkle nuts on top.
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