Let's Talk Sides...

I'm obsessed with making summer side salads.  I'm not talkin macaroni, potato, and coleslaw like I had with every bbq growing up (although I do have some great healthy versions of these go-tos).  I am sharing recipes with you for crisp fresh cold salads with light delicious dressings.  First up is this amazing Arugula Beet Salad.  If you don't like beets, I've seen watermelon in its place.  You may want to try both and see which is the crowd pleaser.

Ingredients:

• 4 cups fresh arugula 
• 1 package of organic cooked "ready to eat" beets, sliced
• 3-4 oz crumbled Gorgonzola cheese (I alternate using goat cheese as well)
• 1/4 red onion, chopped (optional)
• 1/2 c chopped pecans or walnuts

Directions:

1. Add all the ingredients into a bowl
2. Whisk dressing in a separate bowl and drizzle on the salad right before serving.  **Adjust the amount of dressing you use based on your liking.  Sometimes I keep it on the side so the guests can decide how much they need and the salad doesn't get soggy if you end up with leftovers).

My favorite dressing:

1/2 cup extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp balsamic vinegar

salt & pepper to taste

1 tbsp organic cane sugar or coconut sugar ( you can also use 1 tbsp honey or nothing at all.  I use it to cut the acidity of the vinegar)