Spinach and Arugula Salad with Roasted Tomato Dressing
This spinach and arugula salad with roasted tomato dressing is bright, satisfying, and ideal for summer lunches or light dinners.
Equipment
- 1 Blender for salad dressing
Ingredients
- 1/2 cup millet uncooked
- 7/8 cup filtered water
- drizzle extra virgin olive oil
- 2 ounces spinach, washed
- 2 ounces arugula, washed
- 1/3 cup zucchini, sliced thin about 1/4 of a zuccini
- 1 roma tomato sliced thin
- 2 tablespoons green onion sliced thin
- 1 avocado pitted and diced
- 1/4 cup chévre
- 1/2 cup chickpea seed crackers
- sea salt to taste
- freshly cracked black pepper
- 1 cup roasted tomato dressing
Instructions
- Prepare the Millet: Place the half cup of millet, ⅞ cup of water, drizzle of olive oil and pinch of salt and pepper in a small saucepan and bring to a boil. Turn down to a low simmer and cover with a lid. Cook for 15 minutes, until the water is absorbed and the millet is tender.
- Spread the millet out on a plate or baking sheet to cool off quickly.
- Assemble the Salad: Wash 2 ounces each of spinach and arugula, slice ⅓ cup zucchini, 1 roma tomato and 2 tablespoons green onions, and dice an avocado.
- Combine all the ingredients in a bowl, along with the ¼ cup chévre and ¼ cup chickpea seed crackers. Toss well with the desired amount of roasted tomato vinaigrette and serve immediately.