This salad is quite simple, but loaded with flavor and nutrition.
Enjoy it as an accompaniment to a Mediterranean-style meal, or just serve with some bread and maybe a cup of soup for a light lunch or supper.
2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette
Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens.
Sprinkle with the pine nuts, and serve.
-- 4 servings