Beet, Arugula and Dried Fruit Salad


Balsamic Vinaigrette:

3 tablespoons extra virgin olive oil

3 tablespoons white or traditional balsamic vinegar

1 1/2 teaspoons stone ground mustard

1/2 teaspoon sea salt

1/2 teaspoon dried basil

Freshly ground pepper to taste



2 cups sliced, cooked baby beets

1 (5-oz.) container baby arugula

1/3 cup halved and thinly sliced red onion

1/2 cup 1/4-inch diced dried apricots

1/4 cup dried Mariani Cranberries

2 tablespoons roasted, salted pumpkin seeds


Sweet dried fruit, earthy beets and peppery greens are a perfect pairing in this salad.

Prep time: 15 minutes

Nutritional Info Per Serving (% based upon daily values)

Calories: 200, Total Fat: 12g, Saturated Fat: 2g, Monounsaturated Fat: 8.036g, Polyunsaturated Fat: 1.966g, Cholesterol: 0mg, Sodium: 350mg, Carbohydrates: 22g, Dietary Fiber: 3g, Sugars: 17g, Protein: 3g, Vitamin D: 0mcg (0%), Calcium: 80mg (6%), Iron: 2mg (8%), Potassium: 430mg (8%)