4 Serves
11 Mins
In a clean canning jar, combine the apple cider vinegar, citrus juice, and chia seeds. Seal the jar tightly and shake well to incorporate the seeds into the liquid.
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Vitamin K
264 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
239 µg / 400 µgCalcium
458 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
226 mg / 1,250 mgPotassium
984 mg / 4,700 mgSodium
219 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
8 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Allow the vinaigrette to stand for at least 10 minutes to let the chia seeds hydrate and thicken the dressing.
Add the baby arugula to a large mixing bowl. Give the jar of vinaigrette a final vigorous shake and drizzle it over the greens, tossing gently to coat.
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