Triple A Salad (Arugula, Apple & Almonds)
Serves 4 as appetizer and 2 as entree
Ingredients
For the Vinaigrette
- 2 tbsp grapefruit juice
- 3 tbsp champagne vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- ½ cup olive oil
- salt & pepper to taste
For the Shrimp
- 8-10 jumbo shrimp, peeled & deveined
- 1 tbsp olive oil
For the Salad
- 5 cups arugula & a handful of your favorite greens
- ½ apple, cut into matchsticks
- salt & pepper
- 4 slices cooked, crumbled bacon
- handful of chopped almonds
How-to
Make Vinaigrette
1. Combine all ingredients in a mason jar and shake until combined
2. Set aside (dressing will last about 2 weeks in the refrigerator in airtight container)
Sear Shrimp
1. Heat olive oil on medium-high
2. Sear shrimp 1-2 minutes per side, or until they turn pink in color
Assemble Salad
1. Rinse greens thoroughly and dry with a salad spinner or paper towels
2. Spoon desired amount of vinaigrette over greens and toss until lightly coated
3. Add apples, bacon, and top with almonds and shrimp