- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/3 cucumber, cubed
- 4 cherry tomatoes, halved
- 4 cups baby arugula leaves
- 1 cup alfalfa sprouts
- salt and pepper to taste
- Whisk together the olive oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.