Arugula Endive Salad

One of my biggest pet peeves is having to throw out produce. I know some of that is my own fault. I have this kind of meal prep plan that I do each week and sometimes it doesn’t go according to plan. Basically, I plan out what my family will have for dinner each week and grocery shop accordingly. I might not plan what we will have each night, and what we will eat changes every week, but I do know what we are going to eat. This kind of meal planning works for me and my family. It gives us the flexibility to be able to eat a variety of things, without feeling like we’re stuck in some meal rut or leaving us with no plan for dinner and in the fast food line as a result.

But life changes, plans change and dinners change. Sometimes I’m left with leftover produce or produce that’s on the cusp of going bad as a result. It’s led me to some fun recipes like my Kitchen Sink Quiche as well as this salad.

The other huge benefit to this salad is that it made a TON which means lunch leftovers. I decided to mix it all up without the dressing, divide out what I would have as my lunch portion, put that dressing in a separate container, and then toss the remaining salad with the dressing for dinner. The salad stayed fresh overnight and was equally as delicious the next day!

Arugula endive salad

Prep time: 10 minutes

Serves: 4 people

Salad Ingredients:

3 belgian endives, thinly sliced

1 fennel bulb, thinly sliced

1 package of arugula

1 shallot, diced

1/2 blood orange, diced

1/3 cup chopped walnuts

Salad dressing:

1/4 cup olive oil

2 tablespoons white wine vinegar

2 tablespoons dijon mustard

Salt and Pepper to taste

Combine all the salad dressing ingredients in a small bowl, whisk until well mixed and set aside.

Grab a large bowl, throw in all the salad ingredients, toss with the dressing and divide into individual bowls. Serve immediately! Enjoy!