Arugula and Ginger Beet Salad
Ingredients
4 oz.
baby arugula
⅔ cup
Cleveland Kraut Fresh Beet Red Sauerkraut, well drained
1
Minnesota Grown tart apple, cored and thinly sliced
- Kowalski's Balsamic Vinaigrette Salad Dressing, to taste
½ cup
roughly chopped walnuts
½ cup
crumbled fresh goat cheese
- fresh pea shoots or microgreens, for garnish
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Wash arugula in ice-cold water; drain thoroughly in a salad spinner until very dry.
- In a large salad or mixing bowl, toss arugula with beets, apple and dressing.
- Top salad with walnuts and cheese; drizzle with additional dressing to taste.
- Garnish with pea shoots; season generously with pepper.
Find It!
- Find Cleveland Kraut Fresh Beet Red Sauerkraut near the refrigerated pickles.
- Find Kowalski's Balsamic Vinaigrette Salad Dressing in the Grocery Department.
