Arugula, Cranberry, Goat Cheese Salad

Arugula, Cranberry, & Goat Cheese Salad


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2 cups arugula

1 tablespoon olive oil

2 carrots, chopped

¼ cup dried cranberries

¼ cup crumbled goat cheese

2 tablespoons sliced almonds

½ cup olive oil

1½ tbsp red wine vinegar

½ tsp sugar

Salt and pepper to taste


In a skillet, cook chopped carrots in 1 tablespoon of olive oil on medium heat stirring occasionally until tender (about 7 minutes). In a medium bowl, whisk together 1/2 cup olive oil, the red wine vinegar, salt, pepper, and sugar. Toss the arugula with the vinaigrette, and top with dried cranberries, cooked carrots, crumbled goat cheese, and sliced almonds.


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