Arugula and Spinach Salad with Goat Cheese and Pepitas

by Rachael Ray Show Staff 4:00 PM, November 6, 2008

Aired November 6, 2008

Serves 4 to 6 servings
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!.