Diva Tasting: Arugula Salad…

Arugula Salad
  • 2 (5 Ounce) Packages Baby Arugula
  • 3 Avocados Diced
  • 3 Tablespoons Olive Oil
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 4 Tablespoons Apple Cider Vinegar
  • 1 Tablespoons Maple Syrup
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Grated Orange Zest
  • 1 Teaspoon Garam Masala
  • 1 Clove Garlic, Minced
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Cup Olive Oil
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Chopped Walnuts
  • 1 Cup of Feta Crumbled
  1. Toss sliced avocado into zip lock plastic bag and toss with 3 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture into the bag with the avocados to marinate.
  2. Marinate in refrigerator for 1 hour.
  3. Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
  4. Toss avocados, baby arugula, cranberries, nuts, and feta cheese in a salad bowl; drizzle with dressing and serve.  Serve with crostini or pita chips.

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