Photo: Crunchy Salad with Cocoa Vinaigrette Recipe
Ingredients
- 4 cups baby arugula
- 1 cup roasted almonds, chopped
- 2 stalks celery, thinly sliced
- 1 English cucumber, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon unsweetened cocoa powder
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- Shaved Parmesan, for garnish
Directions
Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.
Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.
Notes
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By melsey62_11381268
Snellville, GA
on February 12, 2013
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"This is a keeper". These were the words from hubby after first bite. Adjusted for a larger salad. Added a bit more olive oil to cut a smidge on vinegar taste. Makes a pretty chocolate color!
By cortescristy_10...
Vega Baja, PR, PE
on February 09, 2013
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so fresh salad and easy to do. Love this unique salad with chocolate, which is my favorite
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