Print this Recipe

Ingredients

• 2 tablespoons apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon sweet smoked Spanish paprika
• ¼ teaspoon paprika
• 1 teaspoon Celtic Sea Salt
• 1 teaspoon finely chopped garlic
• 1 ½ cups baby arugula
• 1 ½ cups baby spinach
• 2 small roasted red bell peppers, patted dry and thinly sliced
• ¼ cup chopped raw almonds
• 1 cup of thinly sliced chopped cooked chicken

Instructions

• In a small bowl, whisk together vinegar, olive oil, smoked paprika, regular paprika, salt, and garlic.
• Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Add in the thinly sliced chicken, and toss with half the dressing.
• Divide salad among plates and serve with the remaining dressing on the side.