Endive and Arugula Salad with Lemon Vinaigrette

Served with Grilled Salmon and Roasted Rosemary Red, White and Purple Potatoes

Endive and Arugula Salad with Lemon Vinaigrette

I threw this salad together after using some leftover endive and arugula from a party that I was hosting. I believe it came out very nicely and only required a little bit of salad dressing. Use any ingredients that you would like.

2-3 cups of pre-washed arugula

3 stalks of endive, thinly sliced

1 cup of dried cranberries

1/2 cup of sunflower seeds

1 container of crumbled goat cheese

2 tomatoes, chopped

2 cucumbers, sliced lengthwise and chopped

1 small vidalia union, thinly sliced

juice of one lemon

3 tbs of white vinegar

1/4 cup (or less if you’d like) of extra virgin olive oil.

salt and pepper to taste

Whisk in a small bowl the lemon juice, vinegar, olive oil and salt and pepper. In a large bowl, toss the vinaigrette with all of the other ingredients and serve.