Winter Arugula Salad (Edit recipe)

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This one will be on repeat, guaranteed! You can use your favorite greens in place of the arugula and radicchio, a hearty winter variety is awesome or even baby kale. The magic is making the dressing in the bowl you’ll be serving the salad in–simply whisk the dressing together then add the greens, toss then garnish and serve!

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PREP TIME

20 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 6-8

Ingredients

herbed crumble topping

2 Tbsp Salted Butter
.5 cup Gluten-free Panko, can sub standard panko or breadcrumbs of choice
2 Tbsp Cornflakes, crumbs
1 Tbsp Chives, finely chopped

salad/dressing

2 - 3 cloves Garlic, finely chopped
3 - 4 Tbsp Pecorino Romano, finely grated, OMIT for Whole30
3 - 4 Tbsp Olive Oil, I use Graza "Drizzle" here
1 - 2 whole Lemon, zest and juice of 1-2, depending on how juicy they are
.25 tsp Chipotle Pepper Flakes, can sub standard chili flakes or leave out

salad/greens

8 oz Arugula
1 - 1.5 cup Radicchio, thinly sliced, approximately half a head
1 cup Pink Lady Apple, thinly sliced into matchsticks, can sub apple of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

crumble topping:

Add breadcrumbs, corn flake crumbs and butter to a small saucepan. Over medium heat, stir and allow the butter to melt and toast until golden. Add chives near the end and stir to combine.
Remove to a plate to cool before topping salad with desired amount. Save what you don’t use for another time! This is also great on pasta dishes!

dressing/salad:

Sprinkle a bit of salt on the chopped garlic and continue to finely dice and press with the side of your knife until you create a “garlic paste” — add that to a shallow salad bowl.
To that, add cheese, olive oil, lemon juice and red pepper flakes to garlic, whisk to combine, and add salt and pepper to taste, whisking again.
Add arugula or greens of choice to the salad bowl, along with thinly sliced apples, toss to coat. Sprinkle on additional cheese if desired and crumble topping!

Notes

For apple matchsticks, I like to squeeze a little lemon juice all over them after I cut them. This helps them not turn brown as quickly!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	256
Fat:	14 g
Carbohydrates:	27 g
Protein:	5 g
Cholesterol:	10 g
Sodium:	222 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.