The arugula and micro greens in this salad are from Trader Joe's.
I used leftovers from last night's salmon dinner to add protein, and some fixings from the Whole Foods salad bar that included shaved beets, garbanzos, edamame, and shredded zuchini. There is also some walnuts for even more protein.
For the dressing, I sprinkled on some Brianna's Blush Wine Vinaigrette. This salad is free of gluten, dairy, eggs, and soy, and is Paleo friendly.