Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese

Ingredients

• Small jar artichoke hearts
• 6 sweet mini peppers
• 4 oz. goat cheese
• 5 oz. package baby arugula
• 1 T fresh-squeezed lemon juice
• 1 1/2 T white balsamic vinegar
• 3 T extra-virgin olive oil
• 1 tsp. Dijon mustard
• Salt and fresh-ground black pepper to taste

Directions

1. Tip the artichoke hearts into a colander set in the sink and allow them to drain thoroughly. Once they are no longer dripping, cut the artichokes into halves or quarters, depending on their size.
2. Trim the stems from the sweet mini peppers, use a small knife to remove the seeds, and slice the peppers into rings.
3. Measure the goat cheese, then crumble it while it is still cold from the refrigerator for the neatest pieces.
4. In a small bowl, whisk the lemon juice, white balsamic vinegar, olive oil, Dijon, salt, and pepper until the dressing comes together.
5. If your arugula came packed in a plastic container, it likely will not need rinsing, though you can wash it in a salad spinner if you like. If the leaves look even a little tired, refresh them in very cold water in the spinner, then spin them dry.
6. Before assembling, set aside a little of the peppers, artichokes, and goat cheese for finishing the salad.
7. Place the arugula in a bowl large enough for tossing everything comfortably. Add the artichoke hearts and peppers, drizzle on as much dressing as you want, and toss to coat.
8. Add the goat cheese and fold it in gently with the rest of the salad.
9. Transfer the salad to a serving bowl, or divide it among individual plates if you prefer, then top with the reserved artichoke hearts, sliced mini peppers, and goat cheese.
10. Serve the salad immediately.
11. If you are not planning to eat all of it at once, dress only the portion you are serving. Refrigerate the dressing and salad components separately so the remaining ingredients stay fresh for later.