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.
Goat Cheese and Baby Arugula Salad

Ingredients

½ 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
vinegar
1 tablespoon minced shallot
1 pinch sea salt
1 pinch black pepper
8 ½-inch slices of goat cheese log

Nutrition Facts

Per serving: 234 calories, 22 g fat (6 g saturated), 4 g carbohydrates, 5 g protein, 1 g fiber, 144 mg sodium (6% Daily Value).

Directions

  1. 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.

  2. Place arugula and cabbage into a salad bowl, toss.

  3. To make the dressing: In a small bowl, whisk together oil, vinegar, shallots, sea salt, and pepper. Toss dressing with salad.

  4. 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.