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

Directions

Drain the artichoke hearts into a colander placed in the sink and let them drain well. When they are well-drained, but up artichokes into halves or fourths, depending on how big they are. Cut stems off the sweet mini-peppers and cut out the seeds with a small knife; then slice the mini-peppers into rings. Measure out the desired amount of goat cheese and crumble the goat cheese. Whisk together lemon juice, white balsamic vinegar, olive oil, Dijon, salt, and pepper to make the dressing. If you use arugula that comes in a plastic container it probably doesn’t need to be washed, but you can wash it in a salad spinner if needed. If arugula seems even the slightest bit wilted, crisp the arugula in the salad spinner in very cold water. Spin dry. When you start making the salad, save some peppers, artichokes and goat cheese to garnish the finished salad. Put arugula into a bowl big enough to hold the entire salad. Add artichoke hearts and peppers to the arugula and toss with desired amount of dressing. Then add the goat cheese and gently toss with the other ingredients. Put salad into a serving bowl and garnish with the reserved artichoke hearts, sliced mini-peppers, and goat cheese. Serve salad right away. If you’re not eating the salad all at once, I would only toss the dressing with as much salad as you’ll be eating. Store the dressing and ingredients separately in the fridge to enjoy the leftovers another time.