For lunch today, I was going to stop by the salad place across the street from the clinic and order a mediocre salad for $12. But then!! I remembered I had some arugula, chicken, and raspberry preserves at home, so I immediately bee-lined to my apartment.
Today for lunch, I made myself an arugula salad with thinly-sliced red onions, grape tomatoes, pecans, dried cranberries, and grilled chicken. I topped this off with a raspberry vinaigrette that I quickly improv’d. Making your own dressing makes a HUGE difference in a salad. The flavor is fresher and perfectly tuned to your liking, and you get to control what actually goes into the dressing! Super quick and easy- totally worth it!

Raspberry Vinaigrette 

Ingredients: 

1/2 tbsp raspberry preserves 

1 tsp dijon mustard 

1 tbsp balsamic vinegar 

 1/4 tsp salt 

1/4 cup olive oil 

 Directions: 

Whisk together the raspberry preserves, mustard, balsamic vinegar, and salt. While whisking, add in the oil and whisk until combined/ emulsified… The dressing will come together after maybe 20-30 seconds of whisking.
Enjoy!