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Crunchy Salad With Cocoa Vinaigrette Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Crunchy Salad With Cocoa Vinaigrette Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

 

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