Arugula Salad with Goat Cheese, Artichokes, and Peppers

Ingredients

artichoke heartsdrained

12 oz

sweet mini peppersseeded and sliced into rings

12

goat cheesecrumbled

Dairy-freenutritional yeastmixed with a squeeze of lemon for tanginess

8 oz6 tbsp

baby arugula

10 oz

lemon juicefresh

2 tbsp

white balsamic vinegar

3 tbsp

extra-virgin olive oil

6 tbsp

Dijon mustard

2 tsp

salt

to taste

black pepperfresh-ground

to taste

Method

1. 01Drain artichoke hearts in a colander. Cut into halves or fourths depending on size.
2. 02Remove stems from mini peppers, cut out seeds, slice into rings.
3. 03Crumble goat cheese.
4. 04Whisk lemon juice, white balsamic vinegar, olive oil, Dijon, salt, and pepper for dressing.
5. 05Wash and dry arugula if needed.
6. 06Put arugula in a large bowl. Add artichoke hearts and peppers, toss with dressing.
7. 07Add goat cheese and gently toss. Garnish with reserved artichokes, peppers, and cheese.
8. 08Serve immediately.

Fits

• Vegetarian
• Pescatarian
• Gluten-free