Arugula And Heart Of Palm Salad

Ingredients

• Hide ingredients for Vinaigrette, using lime juice, Roasted Garlic Dressing, or Megan’s Lemon-Dijon Dressing 1 Vinaigrette, using lime juice, Roasted Garlic Dressing, or Megan’s Lemon-Dijon Dressing (opens in new tab) Vinaigrette, using lime juice, Roasted Garlic Dressing, or Megan’s Lemon-Dijon Dressing
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• 4 cups lightly packed arugula
• 2 celery ribs, thinly sliced
• One 14-ounce can hearts of palm, drained and cut crosswise into ½-inch lengths
• (1 jalapeño pepper, very thinly sliced)
• 1 large avocado, pitted, peeled, and sliced
• ¼ cup pumpkin seeds, toasted