Food and Drink

Arugula Salad recipe

It may not be the first type of salad you’d think to make because those humble arugula leaves are so often unappreciated and skipped over. But they are a nutritious little leaf with big flavour and they make an incredible salad.

Arugula Salad Recipe Ingredients

– 5 oz. baby arugula (full-grown works too)
– 2/3 cup sliced almonds, toasted
– 1/2 cup dried cranberries (sweetened variety)
– 1/2 cup shaved parmesan (1.5 oz)
– 1/4 cup extra virgin olive oil
– 2 Tbsp fresh lemon juice or 2.5 Tbsp balsamic vinegar
– 1 Tbsp honey
– Salt and freshly ground black pepper, to taste

How to Toast Almonds in the Oven

– To toast the sliced almonds preheat the oven to 350 degrees.
– Spread almonds out even on a baking sheet.
– Toast in oven until just barely golden brown, about 6 to 8 minutes (for more even cooking you can toss halfway through).
– Let cool before using.

How to Make Arugula Salad

1. Make the dressing: In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste.
2. Chill dressing for 15 minutes if time allows.
3. To assemble salad: Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the parmesan.
4. Repeat layering then drizzle with the remaining 1/3 of the dressing. Serve right away.

Make-Ahead

* The dressing can be made up to 5 days ahead and stored in the fridge.
* Ingredients can also be prepped several days in advance just wait to toss dressing with salad until you’re ready to serve (otherwise the leaves will wilt and get soggy).

source – cooking365coza

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