Light green salad of fresh spinach and arugula with shredded brussel sprouts in a sweet and tangy Balsamic Vinaigrette
Add spinach, arugula, brussels, zucchini, celery and turkey pieces to a large bowl.
Drizzle with balsamic vinaigrette and gently toss to combine.
Add vinegar, Dijon, lemon juice, red pepper flakes, and salt and pepper to a small bowl. Whisk to mix. Then add in olive oil gradually while continually whisking for 2-3 minutes, to allow the dressing to thicken and emulsify.
Whenever possible, choose organic vegetables and ingredients.