Arugula Week: Day 1 - Arugula and Toasted Almond Salad with Poppyseed Dressing

Do you ever want to try a new recipe, but you don't want to buy a special ingredient for one recipe?  More often than not, the rest of the ingredient goes bad in your refrigerator because you never figured out another way to use it, right?  To combat this common problem, I am introducing 'Arugula Week"!  Get excited.  

I have three fabulous recipes to share this week that all use arugula!  They are all quite different from each other, so you could definitely make all three the same week if you are buying a large bag or box this fantastic green.  

I didn't used to care for arugula a few years ago (can you tell I used to be the pickiest eater out there? Sorry, mom!), but for some reason I had it again while we were in France this summer, and became obsessed and crave it all the time now.  It just pairs perfectly with nuts, cheese, fruit, meat and just about everything that I love eating.  By the way, they call it Rocket in France, which makes this green even cooler in my mind!

This salad is a super quick side dish you can throw together on a busy weeknight to add some color to your dinner.  It is flavorful, easy and healthy!  I really liked pairing this salad with my creamy beet soup. It is a colorful pairing that packs a delicious punch!  You should definitely make it this week! 

Also, on an unrelated note, tomorrow is the last day to enter this awesome giveaway (this is an affiliate link, which means I make a very small amount of money if you click through to the website.  Thank you so much for supporting brands that help me maintain this blog!)

Arugula and Toasted Almond Salad with Poppyseed Dressing 
Serves 2 generously, or 4 petitely

Salad: 
4- 6 cups arugula
1/2 cup chopped, toasted almonds
1/2 apple, diced
1/2 cup poppyseed dressing (recipe below)
3 Tbs parmesan, shredded (optional)

On a nice plate or large bowl, lay down a nice layer of arugula, then top with almonds and apple pieces.  Pour poppyseed dressing evenly over the salad.  If you really want to go wild, shred some parmesan over the top.

Poppyseed dressing:
slightly adapted from Everyday Reading
3 Tbs white sugar
1/4 tsp dry mustard
1/4 tsp salt
1 Tbs, plus 1 tsp white vinegar
1/4 cup canola oil
1/2 tsp poppy seeds

Put all ingredients in a small jar or in a food processor.  If using a jar, combine with a immersion blender.  If using a food processor, blend until smooth.