Arugula Pepper Side Salad

This is a fabulously simple and fresh side salad that pairs well with my Lemon Pepper Chicken. Arugula and a lemon wedge make this simple salad feel quite fancy. The red pepper gives it a sweet flavor. Breadcrumbs sprinkles with lemon pepper give it a crunch. This salad is so refreshing you truly do not need to add an oily dressing if your watching your fat intake.

Ingredients:

  • 4 cups Arugula
  • 1 thinly sliced red pepper
  • 4 lemon slices
  • 1/2 white onion thinly sliced
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon breadcrumbs
  1. Mix all ingredients together and divide among 4 plates.
  2. Add a lemon slice to each plate and serve.

This is what your Arugula Pepper Side Salad should look like

Fall Apple Chickpea Salad

Fall is my favorite time of year. I love it all : scarves, boots, coats, cider, apple picking and cider.

I created this salad while craving chickpeas and apples. Its crisp, crunchy and a little sweet. I dont know if anyone actually reads the long intro to recipies. I wont bore ya’ll. Here it is!

Ingredients:

  • Paprika
  • Olive Oil
  • Favorite Apple (i used honey crisp)
  • red onion
  • cucumber
  • Chickpeas
  • Panera “Bread Co” Fiji Apple Salad Dressing
  • Spring Mix
  • Walnuts or pecans
  • chia and flax (optional)

Instructions:

  1. Heat oven to 375. Drain chickpeas and spread out over a sheet pan. Drizzle olive oil and sprinkle paprika. Bake for 15 minutes
  2. Take spring mix and add to a plate
  3. Chop apples, cucumber, and red onion into small bits.
  4. sprinkle some nuts and chia/flax
  5. Take chickpeas out of the oven. Spoon out hot roasted chickpeas onto the salad.
  6. Top with Panera Fiji Apple Salad Dressing
  7. Enjoy