Peppery arugula, strawberries and creamy goat cheese make a salad with a little bite and plenty of sweetness. Strawberry Kiwi Rosé White Balsamic and Tuscan Herb Infused Olive Oil make a quick dressing, and toasted walnuts add crunch. Toss it right before serving so the greens stay crisp.

I N G R E D I E N T S :

• • 2 tbsp Rocky Mountain Olive Oil Strawberry Kiwi Rosé White Balsamic Vinegar
  • 1/4 cup Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • 4 cups arugula
  • 1/2 cup crumbled goat cheese
  • 1/4 cup toasted walnuts
  • fresh strawberries, sliced

     

I N S T R U C T I O N S :

1. Whisk together the Strawberry Kiwi Balsamic, Tuscan Herb Olive Oil, Dijon mustard, salt, and pepper to make the vinaigrette.
2. Toss the arugula, goat cheese, walnuts, and sliced strawberries in a large bowl.
3. Drizzle with the vinaigrette and toss to coat.
4. Serve as a light, refreshing side or a main dish with grilled chicken or salmon.

N U T R I T I O N A L  I N F O :

Estimated per serving: 320 calories • 7g protein • 14g carbs • 27g fat • 260mg sodium

Estimated values may vary based on cheese amount, dressing usage, and ingredient brands.