Arugula and Spinach Salad with Goat Cheese and Pepitas

Serves 4 to 6 servings

Originally aired

  • 2 cups arugula or baby arugula, washed
  • 2 cups baby spinach leaves, washed
  • 1 8-ounce log goat cheese, crumbled
  • 1/2 cup pepitas
  • Juice of 1 lemon
  • Salt and ground black pepper
  • 3 tablespoons EVOO Extra Virgin Olive Oil

Mix together the arugula, spinach, goat cheese, pepitas and lemon juice in a large salad bowl. Season with salt and black pepper.

Drizzle with about 3 tablespoons EVOO and toss to coat. Serve alongside Steakhouse Rib-Eye for the ultimate steakhouse supper ... at home!.