Arugula Salad with Pickled Onions

Arugula is a peppery flavoured green that is high in fiber and antioxidants. Also rich in glucosinolates, it is considered to help reduce the risk of certain cancers. Easy to find in most grocery stores, it pairs exceptionally well with pickled onions and cherry tomatoes for a quick salad.

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2 tbsp olive oil
1 tsp white balsamic vinegar
1 tsp honey
1 tsp salt
1 tsp dijon mustard
2 cups arugula
1 cup cherry tomatoes
2 tbsp pickled onions

Ingredients – Pickled Onions
4 cups of thinly sliced red onion
3 cups of apple cidar vinegar
2 cups of sugar
1 tsp Shiracha sauce
1 tsp Worcestershire sauce
1 tsp dry mustard
1/4 tsp garlic powder
1 tsp kosher salt
1 tsp fennel seeds

Prepare the pickled onions ahead of time and refrigerate for at least 24 hours. The recipe above will fill two medium mason jars (4 cups/1 quart). They will keep for up to 4 months and can be used in a variety of dishes, including sandwiches, so making extra is worth your while. Over time, these onions will turn pink.

Slice the onions as thin as possible and place in a bowl filled with cold water. Let them sit for 30 minutes. In the meantime, mix the vinegar, sugar, and spices in a pot. Add the Shiracha and Worcestershire sauces and cook on low heat until it reaches a soft boil. Remove from the heat and let it cool until warm.

Drain the onions and remove any loose skin. Pack into the mason jars and cover with the pickling liquid. Cover and store in the refrigerator.

Prepare the salad by placing the arugula, tomatoes, and onions in a bowl. Mix together the oil, vinegar, honey, salt, and mustard to make the dressing. Drizzle over the leaves. Toss and serve.

Makes 2 to 4 servings of salad, 2 mason jars of pickled onions.

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