House Works: Spring Salad

Now that we are well into the spring season, you are probably doing some grilling out on the patio. And sometimes that perfect steak or grilled shrimp can be made even better with a great salad to go with it.

In this House Works, Chef Judy shows us how to make a salad that works as a side, and it can stand all on its own.

Baby Arugula Salad with Blackcurrant Dijon
Servings: 2

8 ounces baby arugula
2 tablespoons Dijon mustard, Blackcurrant Dijon Mustard (found at Art and Soul)
1/2 cup balsamic vinegar, white (Trader Joe's)
1/2 teaspoon lemon pepper
2 each navel oranges, cut in segments
1/4 cup walnuts, candied, (Trader Joe's)

Mix mustard and vinegar together and pour over arugula. Toss in lemon pepper and plate. Top with oranges and walnuts.

Per Serving (excluding unknown items): 172 Calories; 10g Fat (46.0% calories from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Read the original version of this article at