Author: Trish Cowper | the infinebalance food blog
Ingredients
for the arugula and edamame salad:
2cupsarugula
¼cupchopped papaya
¼cupchopped raw beet
4cherry tomatoes sliced
½cupedamame
2medjool datespitted and diced
1rib of celery sliced thinly
2tablespoonssunflower seeds
1tablespoonsesame seeds
2tablespoonsof ruby red vinaigrette
for the ruby red vinaigrette:
¼cupgrapeseed oilor other neutral tasting oil
¼cupfresh ruby red grapefruit juice
¼teaspoonsea salt
1teaspoonsesame oil
1tablespoonmaple syrup
Instructions
for the arugula and edamame salad:
Toss all ingredients in a large bowl. Toss with two tablespoons of the vinaigrette and serve.
for the ruby red vinaigrette:
Add all ingredients to a mason jar with a lid and shake well to combine.
Unused portions of dressing will keep refrigerated for 1 week.
Notes
Serves one as a main or can be shared by 3 or 4 as a side salad. Nutritional information is based on 4 servings including 2 tablespoons of dressing per serving.