Crunchy Salad With Cocoa Vinaigrette Recipe by Paula Deen

Level: Easy


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  • 4 cups baby arugula
  • 1 cup almonds, roasted and chopped
  • 2 celery ribs, thinly sliced
  • 1 English cucumber, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Parmesan cheese, shaved, for garnish


Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.


Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.


Crunchy Salad With Cocoa Vinaigrette


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