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View Portfolio Get in touchAlfalfa & Arugula Salad
Ingredients
- 1/4 cup and 2 tablespoons melted extra virgin coconut oil
- 3 tablespoons balsamic vinegar
- 1 cucumber, cubed
- 12 cherry tomatoes, halved
- 12 cups baby arugula leaves
- 3 cups alfalfa sprouts
- salt and pepper to taste
Total Time:
15 min Prep:
15 min
Yield:
12 Level:
easy
Directions
- Whisk together the melted coconut oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.
