What makes this salad so good is the combination of pungent, nutty arugula with the creamy, garlicky hummus dressing. You can use any flavor of oil-free hummus. White balsamic vinegar has a lighter taste; regular balsamic vinegar will also work. Not only is the dressing great on salads it can also be a great topping for baked potatoes, steamed greens, like kale, grains or even pasta.  

• 4 cups arugula, the smaller the leaves the better
• 3 tablespoons of Roasted Garlic Hummus Dressing
• 1-2 roasted beets, sliced, depending on size (optional)
• ½ cup red cabbage, thinly sliced
• 1 carrot, diced
• ½ cucumber, diced
• ½ cup walnuts, chopped
• Croutons
• Salt, to taste
• Freshly ground pepper

Toss together with 2-3 tablespoons of dressing.

Roasted Garlic Hummus Dressing  

• 2½ cup Roasted Garlic Hummus (page 87) or your favorite oil-free hummus
• 2-3 tablespoons white balsamic vinegar
• Freshly ground pepper
• ¼ teaspoon salt

In a small bowl, whisk hummus with just enough vinegar to thin to a creamy texture. Add salt and freshly ground pepper to taste. Store any leftover dressing in the refrigerator.