Arugula Salad with Pomegranate and Toasted Pecans


  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 freshly ground pepper
  • 6 tablespoons extra virgin olive oil
  • 2 medium bunches arugula, rinsed well and thick stems removed
  • 1/3 cup pecans, toasted and roughly chopped
  • 1/2 cup pomegranate seeds, from 1 medium pomegranate
  • Description

    Instead Of Relying On Fat For Flavor, This Fresh Side Dish Uses Varied Tastes And Textures To Impress Guests: Crisp, Peppery Arugula; Tart,...

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