2 cups chopped veggies (such as carrots, red onions, cabbage, celery, broccoli, cauliflower, radishes)
1/4 cup dried cranberries
1/2 cup slivered toasted almonds
Dressing:
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup orange juice
2 tbsp cold water
1 tsp zest of orange
1/2 – 1 tsp sea or Kosher salt
1/2 tsp ground pepper
1 tbsp honey, optional
In a large bowl layer arugula then layer all chopped veggies on top. Add cranberries, and almonds on top. For dressing; add all ingredients into a jar with a tight lid and shake well. (keeps in fridge up to two weeks, you will have leftover, makes about 1 1/4 cups dressing) Drizzle dressing over salad and toss.