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Spring Arugula Salad


  • 1-1/2 shallot, finely chopped

  • 2-1/4 teaspoons honey

  • 1-1/2 teaspoons Dijon mustard

  • 1/4 teaspoon salt

  • 1/4 cup and 2 tablespoons extra virgin coconut oil

  • 3 tablespoons fresh lemon juice

  • 3 tablespoons rice vinegar

  • 24 cups arugula

Total Time: 10 min Prep: 10 min Cook: 0 min
Yield: 12 Level: easy


  1. Combine shallot, honey, mustard, and salt in a jar with a lid; add melted extra virgin coconut oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
  2. Place arugula in a bowl and drizzle dressing over greens; toss to coat.