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Arugula Salad with Walnuts, Blue Cheese and Cranberries

Caroline Phelps
  • 10 minutes
  • Serves 2

INGREDIENTS

4 cups

Arugula

1/4 cup

Cranberries, dried

1 tsp

Dijon mustard

1

For the dressing

1/4 cup

Olive oil, extra virgin

1 tbsp

Red wine vinegar

1 tbsp

Sherry wine vinegar

1/4 cup

Walnuts

1/4 cup

Blue cheese