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Wednesday Salad with Turmeric Daily Dressing


4 Servings

Feel free to change up or add to this salad – but, and this is a big but, please keep the celery, carrot, cucumber combo in there. Reason being, this threesome, along with the arugula, is like a green cleansing smoothie, but better. These veggies have so many great vitamins, fiber, and minerals. And after making this a couple of times, you might feel like you are craving it. That is an excellent sign, this means your body is asking for what it needs, and you are taking note of it. The dressing or variations of it, is my go-to for several salads and sometimes marinades (e.g., great for prepping grilled salmon).


Salad Ingredients:


Arugula, One package or “box”

Celery, 2 Ribs – diced

Carrots, 1 large – diced

Cucumbers, ~ ½ cup, diced

Dried (Reduced Sugar) Cranberries, 2 Ts

Sunflower Seeds, 2 Ts

Kalamata Olives, Pitted, sliced in halves -3 Ts

Pine Nuts or Pumpkin Seeds, 2 Ts

*Grilled Chicken optional, 5 oz. chopped

Goat Cheese, 2-3 Ts


Dressing Ingredients:


Olive Oil, 3 Ts

Lemon Juice, Juice of half med. lemon

White Wine Vinegar, 2 tsps.

Dijon Mustard, 2 tsps.

Shallot, 2 tsps, minced

Turmeric, ¼ tsp.

Agave Syrup, ½ tsp.

Salt and Pepper

Please buy organic whenever possible!


Salad Instructions:


Fill a salad bowl with arugula, top with remaining ingredients and refrigerate for about an hour.


Dressing Instructions:


In a glass measuring cup, using a small whisk, whisk the lemon juice, vinegar, mustard, shallot, turmeric, shallot, agave syrup – slowly drizzle in the olive oil, add a splash of cold water and salt and pepper to taste.

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