Arugula Salad with Pistachios & Dried Cherries
On almost any given night, this easy-to-make salad has a place at our kitchen table. The combination of peppery arugula, pistachios, and dried cherries with a zesty lemon dressing is a delicious compliment to almost any meal. Although quite simple, it’s versatile and filled with nutrients and antioxidants.
8 cups fresh arugula (prewashed)
½ cup toasted pistachios, cooled
½ cup dried cherries (or dried cranberries)
2 tablespoons lemon juice (or more to taste)
¼ cup (or less) of olive oil
2 teaspoons Dijon mustard
2 teaspoons lemon zest (optional)
sea salt and pepper to taste
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, lemon zest, a pinch of sea salt and pepper. Set aside. In a large bowl, add the arugula, toasted pistachios and dried cherries. Drizzle enough dressing over the salad to lightly moisten. Toss well. Season with additional salt & pepper to taste. Store any remaining dressing in the refrigerator for up to 5 days. Enjoy immediately.