Tuscan Salad

• 2 to 3 ozs baby arugula (serves 2 big salad eaters!)
• 1/2 cup or so chopped red bell pepper
• 1/2 cup or so radicchio, chopped into thin slivers (see photo)
• 2 tbsp pumpkin seeds, lightly toasted (almond slices would work well, too)
• generous sprinkling of grated Parmesan cheese
• For the "Feeling Fancy" Dressing
• 1 clove garlic, minced
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar.
• 1 tbsp dried cranberries
• 1/2 tsp honey
• 1/2 tsp fresh sage*, minced
• 1/2 tsp fresh rosemary*, finely minced
• salt & pepper to taste

1. Make the salad: Rinse the arugula and dry well, using a salad spinner if you have one. Place the greens in a large salad bowl. Top the arugula with the chopped peppers and radicchio, and sprinkle a bit of cheese on top. Add your salad dressing to the salad, toss well to get the salad well coated. This proportion is enough to cover the leaves and add good flavor without making it overly saturated. After tossing with the dressing, sprinkle the pumpkin seeds and a bit more cheese on top of the salad. You are ready to serve and enjoy! This works particularly well alongside a pasta dish.

arugula, red bell pepper, radicchio, pumpkin seeds, generous sprinkling, clove garlic, olive oil, balsamic vinegar, cranberries, honey, fresh sage, rosemary, salt

Taken from www.epicurious.com/recipes/member/views/tuscan-salad-52709111 (may not work)