Goat Cheese and Baby Arugula Salad
Boasting potassium and vitamins B6 and B12, the dulse in this salad has four times more iron than spinach.
Ingredients½ cup loosely packed dulse
4 cups baby arugula greens
1½ cups finely sliced green cabbage
5 tablespoons extra-virgin olive oil
2 tablespoons raw apple cider
1 tablespoon minced shallot
1 pinch sea salt
1 pinch black pepper
8 ½-inch slices of goat cheese log
Nutrition FactsPer serving: 234 calories, 22 g fat (6 g saturated), 4 g carbohydrates, 5 g protein, 1 g fiber, 144 mg sodium (6% Daily Value).
Heat a small skillet on low heat
for 30 seconds. Tear dulse into bitesize
pieces and place in the skillet.
Gently stir with a wooden spoon
until dulse turns brown, 1 to 2 minutes.
Remove from hot skillet into a
bowl until ready to serve salad.
- Place arugula and cabbage into a salad bowl, toss.
- To make the dressing: In a small bowl, whisk together oil, vinegar, shallots, sea salt, and pepper. Toss dressing with salad.
- On 4 individual serving plates, place 2 slices of goat cheese opposite each other. Place ¼ of tossed salad in center of each plate. Add ¼ of dulse on top. Serve.