Arugula Salad

This salad is always a fan favorite and super duper easy to prepare when you have limited time. The acidity of the balsamic mixed with the bite of arugula and onion really draws in those taste buds. I will put the portions here for both how I make for our household and then for large parties. This salad does not keep for more than a day as the dressing will wilt the arugula and could become slimy. You can always mix the dressing ahead of time and then add to the greens as needed. 

Recipe for Home:

• 1.5 Tbsp Balsamic Vinegar
• 2 Tbsp. Avocado Oil
• 1 tsp of honey or less
• Kosher Salt (just a dash)
• pepper 
• 5 ounces of arugula 
• Pine nuts
• Grape tomatoes, halved (about 10)
• 1/8 Red onion, diced or thin slices

Instructions:

1. In the bottoms of a large bowl mix the balsamic vinegar, olive oil, honey, salt and pepper. Whisk together. I usually add small amounts of the kosher salt and pepper because they can be overpowering. 
   
2. Place the arugula in the bowl and some of the tomatoes, onions, and pine nuts. Leave some for adding to the top after mixing. 
3. Toss the greens, tomatoes, onions, and pine nuts until the dressing completely covers the lettuce. 
4. Give a taste and add more salt and pepper sparingly if you think it is needed. 
5. Once well combined sprinkle the top of the salad with tomatoes, onions, and pine nuts. Serve immediately.
6. If you want to make dressing ahead of time mix all the liquid and seasonings but don’t place in the refrigerator. It will be too hard to mix up. 

Here are the amounts for a larger party:

• 1/4 cup balsamic vinegar
• 2 teaspoons of honey
  
• 6 tablespoons of Avocado oil
• Kosher salt
• Pepper 
• 15 ounces of arugula (or about that)
  
• Grape tomatoes, halved (a little more than half a container)
• Pine nuts 
• 1/4 red onion, sliced or diced