Hey everyone! I’ve had a fairly busy past month with all things work and life related, but I’m excited to be ramping my blogging up again, starting with #greenslove. I became overly excited with the theme of greens this month when I walked into my local Whole Foods and saw all the amazing, colorful, fresh produce.
There’s already an amazing amount of green recipes thus far, and I’m excited to share my first of the month, an Arugula salad interlaced with bell pepper, topped with london broil, feta cheese, fresh herbs, and a balsamic dressing. I just love the combo of the bitter greens, the richness of the beef, the saltiness of the feta, and the sweet addition of balsamic.
Its a great recipe to use if you have left over london broil, and if not it can easily be substituted with leftover chicken.
Thank you to all of the wonderful co-hosts for this month’s #greenslove!
Gluten Free Arugula Salad with London Broil & Balsamic Dressing
Prep Time:Â 10 minutes
2 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
2-3 handfuls of baby arugula and frisee
1/4 bell pepper
3-4 thin slices (as thin as you can get!) of london broil
sprinkle of feta cheese
2 sprigs of fresh thyme leaves
In a small bowl, whisk together the vinegar, oil, garlic, and onion powder until well combined. Set aside.
Thinly slice the bell pepper into strips. In a single serving bowl or plate, mix together the argulua and bell pepper. Fold the london broil and layer on top of the salad. Sprinkle the top with the feta and thyme leaves. Add a dash of pepper, and hooray! A quick, single serving salad for a dinner or lunch.