SERVES 4
The combination of blue cheese, arugula, and red wine vinegar works beautifully in this salad, giving it a good bite. It works particularly well with grilled or roasted red meat or chicken.
4 handfuls of arugula
1 cup (50 g) snow pea shoots or bean sprouts
7 ounces (200 g) blue cheese, cut into small chunks
½ English cucumber, sliced
1 avocado, pitted, peeled, and sliced (optional)
½ green bell pepper, seeded and thinly sliced
RED WINE DRESSING
¼ cup (60 ml) olive oil
2 tablespoons plus 2 teaspoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon gluten-free whole grain mustard
1 teaspoon sugar
2 heaping tablespoons chopped tarragon or flat-leaf parsley
1. Combine the arugula, snow pea shoots, blue cheese, cucumber, avocado (if using), and bell pepper in a large bowl.
2. To make the dressing, combine all the ingredients in a small screw-top jar and shake until well mixed.
3. Just before serving, pour the dressing over the salad and gently toss to combine.
PER SERVING: 403 calories; 13 g protein; 36 g total fat; 3 g saturated fat; 12 g carbohydrates; 4 g fiber; 728 mg sodium