- Yield: 6 Servings
For the Italian Vinaigrette
For the Salad
How to Make It
- To make the dressing, in a small bowl, whisk together the redwine vinegar, lemon juice, sugar, salt, garlic powder, and black pepper. Slowly stream in the olive oil, whisking together until an emulsified dressing forms. Set aside until ready to use.
- To make the salad, toss together the arugula, tomatoes, mozzarella, cucumber and apples. Pour the dressing over the salad and toss together well. Serve immediately. If you’re not serving the salad immediately, wait to toss the vegetables with the dressing until right before serving.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.