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Arugala Salad

1/3 cup balsamic vinegar, plus 2 tablespoons
1 bunch arugula, washed, stems picked
1/4 cup pumpkin seeds, salted
Coarse salt, to taste
Freshly ground pepper, to taste

Heat 1/3 cup balsamic vinegar in small saucepan over medium heat. Reduce the vinegar in half, about 4 to 5 minutes. Let cool, and reserve for garnish. Place the arugula in a bowl, and toss with 2 tablespoons vinegar and half of the pumpkin seeds.

Season with salt and pepper

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