Pam’s East-West Spring Salad with Balsamic Vinaigrette Dressing

Salad


6 cups fresh arugula leaves, trimmed
1 sliced fresh leek, thin sliced, lightly sautéed
1 cup sugar snap peas or snow peas
4 radishes, sliced in strips
3 fresh mangos, peeled and sliced
1/4 lb prosciutto ham, thin sliced
1/2 cup dried cranberries
1 cup toasted GoldRiver Orchards Walnuts

Dressing

3/4 cup extra virgin olive oil
1/2-3/4 cup balsamic vinegar
1-clove garlic, crushed
1/2 teaspoon dried oregano
2-3 teaspoons Dijon mustard
1-pinch of salt
1-pinch of fresh ground black pepper

You may want to vary the amount of balsamic vinegar based on the richness of the vinegar. For a richer and usually more expensive vinegar use the full 3/4 cup amount and less (2 teaspoons) of the Dijon mustard.

Combine all the ingredients in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator. Enjoy!

Serves 6