Vegetable & Arugula Salad with Yogurt Vinaigrette
(Ensalada de Vegetales y Rúcula con Vinagreta de Yogur)
This colorful, crisp salad combines fresh root vegetables, apple, and peppery arugula with a creamy yogurt vinaigrette. It’s light, flavorful, and full of seasonal crunch!
- Average Cost: $17.32
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Servings: 4
Recipe Source: University of Maryland Extension
Ingredients
For the Salad:
- 1 bulb fennel
- 2 carrots
- 1 small rutagbaga
- 1 shallot
- 1 tart apple, cored
- 3 cups baby arugula
- 1 avocado, thinly sliced
- Fresh basil, mint, and/or dill leaves, torn into small pieces
- Coarse salt or regular salt, to taste
- Ground black pepper, to taste
For the Vinaigrette:
- ¼ cup extra-virgin olive oil
- Juice and zest of 1 lemon
- ½ garlic clove
- 2 Tbsp apple cider vinegar
- ¼ cup plain yogurt
- ½ tsp Dijon or brown mustard
Directions
- Make the vinaigrette: Add all vinaigrette ingredients to a jar. Seal and shake well until combined. Taste and adjust seasoning with salt and pepper if desired.
- Prepare the salad: Using a sharp knife, thinly slice fennel, carrots, rutabaga, shallot, and apple.
- Add sliced vegetables to large bowl along with arugula, avocado, and fresh herbs. Drizzle with dressing and toss to coat evenly.
Serving Size: 1/4 of recipe