“For a delicious twist, substitute fresh blueberries and feta for the avocado, tomatoes and parmesan.”
INGREDIENTS
2 bunches
arugula, rinsed, trimmed, and torn
3/4 cup
candied pecans
1 cup
cherry or grape tomatoes
2/3 cup
fresh grated parmesan cheese
1 avocado
diced
1 lemon
zest
1 tbsp
white wine vinegar
2 cloves
garlic, minced
1 lemon
juice
1/2 cup
extra virgin olive oil
1/4 tsp
dry mustard
2 tsps
sugar
1/2 tsp
salt
1/2 tsp
pepper