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Arugula salad with sunflower seeds

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Ingredients for 4 servings:

  • 1 bowl of arugula, washed, shaken dry
  • 3 tbsp sunflower seeds or pumpkin seeds
  • 6 tbsp olive oil, mild
  • 3 tbsp Balsamic vinegar, red
  • 2 tbsp maple syrup
  • 1 pinch of salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

enough for 4 – 6 servings.

Roast the sunflower seeds in a dry pan and let them cool. Whisk the dressing ingredients thoroughly or mix them in a shaker. Mix the arugula salad with the dressing, divide among plates, and sprinkle the seeds over the salad just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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