Arugula and spinach are the foundation of this spring salad. Both are cool weather greens in season in early spring and fall. Together the energy and nutrient they bring are undeniable. Spinach is a strong, hearty green. Arugula is a lively addition to any salad. Spinach and arugula are both rich sources of iron, Vitamin A and Vitamin C  helping us maintain healthy eyes, skin, and heart.

Arugula’s peppery taste is less pronounced in tender spring leaves. Added to these greens are asparagus which I lightly blanched to retain their bright green color. The radishes give a wonderful crunch. It was a treat to find blood oranges this late in the season. So I used their juice to dress these beautiful spring veggies. The sunflower sprouts are optional.

Ingredients:
Arugula
Spinach
Asparagus
Orange (blood orange)
Yellow bell pepper
Radishes
Sunflower sprouts

Preparation:
Rinse and dry
Chop and arrange

Citrus Balsamic Dressing