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Arugula Kale Reggiano Salad.

Jessica, How Sweet Eats
  • 25 minutes
  • Serves 2 to 4

INGREDIENTS

6 cups

baby arugula

6 cups

baby kale

1/4 tsp

white pepper

1/8 tsp

salt

4 oz

parmigiano-reggiano cheese, freshly finely grated (plus extra for topping)

2 tbsp

fresh oregano leaves

1/4 cup

pine nuts, toasted

2

avocados, sliced

2/3 cup

fresh raspberries or blackberries

champagne vinaigrette

1/4 cup

champagne vinegar

1/2

lemon, juiced

2 tbsp

honey

1 tsp

dijon mustard

1

garlic clove, freshly grated

1/4 tsp

salt

1/4 tsp

pepper

1/8 tsp

crushed red pepper

1/3 cup

olive oil