Tag Archives: arugula

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING and FAVA BEAN SALAD WITH FENNEL AND RADISH

18 Thursday Jun 2015

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I was intrigued by the fresh fava beans displayed in their pods at the supermarket, and then by the already cooked ones in the produce section. I bought home a bag of each to experiment with, and looked up recipes with great interest. Although I found many wonderful appetizer and main course dishes, I chose delicious salads to have for a light lunch, to feature the fava beans.

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING

fava bean and pea salad with poppy seed dressing

2 cups shelled fresh fava beans

salt

2 cups frozen peas, thawed

1/3 cup sour cream

1 1/2 ounces goat cheese, crumbled

2 tablespoons buttermilk

1 tablespoon fresh lemon juice

freshly ground black pepper

2 heads lettuce, leaves separated

4 cups pea sprouts

1 teaspoon poppy seeds

Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel, place in a medium bowl.

Return water in saucepan to a boil, add peas and cook until tender, about 2 minutes. Drain, add to the bowl with the fava beans.

Whisk sour cream, goat cheese, buttermilk and lemon juice in a medium bowl, thinning with more buttermilk as needed. Season with salt and pepper. Arrange lettuce and pea sprouts on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

Enjoy!

Recipe adapted from Bon Appetit, July 2014

www.bonappetit.com/

FAVA BEAN SALAD WITH FENNEL AND RADISH

fava bean salad with fennel and radish

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 1/2 cups cooked fava beans

2 cups thinly sliced fennel bulb

2 cups arugula leaves

1/4 cup thinly sliced radish

1/4 cup walnuts, toasted and chopped

pecorino romano cheese

Combine lemon juice, olive oil, pepper and salt in a large bowl, stirring with a whisk. Add beans, fennel and arugula, toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radishes and walnuts, shave cheese over the top.

Enjoy!

Recipe adapted from Cooking Light, April 2014

www.cookinglight.com/

SWEET POTATO FARRO SALAD WITH A LEMON THYME VINAIGRETTE

15 Wednesday Apr 2015

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The renowned vegan chef, Tal Ronnen has created lovely, distinctive specialty items for the restaurants at the Wynn, and after receiving a challenge from the team at www.vegas.com/, to individualize one of these dishes, I chose to remake the Farro and Zucca Soup from the Allegro restaurant, into a salad.

The elegantly rustic decor at Allegro restaurant in the Wynn

The elegantly rustic decor at Allegro restaurant in the Wynn

The soup was full of butternut squash, potato, farro, spinach, mushrooms and garlic, but I felt a crisp and flavorful salad was more seasonally appropriate for this time of year.

The Farro and Zucca Soup from Allegro

The Farro and Zucca Soup from Allegro

I used a combination of Japanese and Purple sweet potatoes, in place of the butternut squash and potato, for diversity and additional visual appeal, and roasted them to intensify their flavor. To soften its spiciness, I cooked the garlic with the farro, and I mixed in a handful of toasted walnuts once all the water had evaporated. The salad greens, in place of the wilted spinach, provided a fabulous freshness and crunch and the brightness of the Lemon Thyme Vinaigrette added a lively spring feel and was the perfect complement to the earthiness of the sweet potatoes and farro.

SWEET POTATO FARRO SALAD WITH A LEMON THYME VINAIGRETTE

sweet potato farro salad with lemon thyme vinaigrette

Heat oven to 325F. Peel and chop 1 Japanese sweet potato and 1 purple sweet potato. Place on a baking sheet and season with salt and freshly ground black pepper. Drizzle with olive oil and bake for 30 minutes, or until cooked.

Meanwhile, add 1/2 cup farro to 3 cups of water. Stir in 2 crushed garlic cloves and season with salt. Cook for 20 to 30 minutes, drain excess water. Toss with 1 tablespoon of chopped parsley, 1/2 cup toasted, chopped walnuts, arugula, sweet potatoes and Lemon Thyme Vinaigrette.

LEMON THYME VINAIGRETTE

Mix together 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons champagne vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon chopped lemon thyme, scant 1/3 cup of olive oil. Season to taste with salt and pepper.

Enjoy!

 

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE and ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA and BLOOD ORANGE PANNA COTTA

28 Saturday Mar 2015

Posted by in Appetizers, Dessert, Recipes, Salad

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As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (https://recipedoodle.com/2015/03/27/blood-orange-negroni-and-cava-sangria-and-blood-orange-ginger-margarita-and-sicilian-75-and-blood-orange-champagne-cocktail-and-blood-orange-french-75/), I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE

goat cheese crostini with blood orange black pepper marmalade

8 ounces goat cheese, room temperature

4 blood oranges, divided

1/4 cup honey

1/4 teaspoon coarsely ground black pepper

fresh lemon juice

18 1/2-inch thick slices French baguette, toasted

Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.

Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.

Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2007

www.bonappetit.com/

ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA

roasted carrot and beet salad with blood oranges

3/4 cup walnut halves

8 carrots, peeled and sliced on the diagonal 1/2 inch thick

3 beets, scrubbed

salt and freshly ground black pepper

1/3 cup plus 1 tablespoon olive oil

1 rosemary sprig

2 thyme sprigs

2 garlic cloves

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon finely grated orange zest

3 blood oranges

baby arugula

1 tablespoon snipped chives

2 teaspoons thyme leaves

Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.

Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.

Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.

Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.

Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.

In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.

Enjoy!

Recipe adapted from Food and Wine, September 2007

www.foodandwine.com/

BLOOD ORANGE PANNA COTTA

blood orange panna cotta - single1 envelope gelatin

1/2 cup milk

1 cup blood orange juice

1 cup cream

1/2 cup sugar

In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.

In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.

Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.

Enjoy!

Recipe adapted from Cooking with Paula Deen, January/February 2012

www.pauladeenmagazine.com/ 

CHICKEN PAILLARD WITH CITRUS SALAD AND COUSCOUS

26 Thursday Feb 2015

Posted by in Chicken, Recipes, Salad

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This Chicken Paillard with Citrus Salad and Couscous is the epitome of how I like to cook – dividing a dish into its separate components, allowing discriminating diners to pick and choose and select what components they would like on their own plate – needless to say, my entire family loved this.

CHICKEN PAILLARD WITH CITRUS SALAD AND COUSCOUS

chicken palliard with couscous and citrus salad

VINAIGRETTE

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons rice wine vinegar

2 tablespoons honey

1/2 teaspoon salt

1/3 cup olive oil

1 tablespoon chopped fresh parsley

1 teaspoon fresh thyme leaves

CHICKEN

4 skinned and boned chicken breasts

COUSCOUS

1/2 tablespoon butter

1 1/2 teaspoons olive oil

1 cup uncooked Israeli couscous

1 1/2 cups chicken broth

1 teaspoon salt, divided

1 teaspoon black pepper, divided

SALAD

8 ounces haricot verts, trimmed

1 cup arugula

1/2 cup thinly sliced celery

1/2 cup celery leaves

1 orange, peeled and sliced

1 grapefruit, peeled and sliced (I omitted this as it didn’t sound appealing to me)

PREPARE VINAIGRETTE

Whisk together the orange juice, lime juice, lemon juice, rice wine vinegar, honey and salt. Add olive oil, whisking constantly until smooth and well blended. Stir in parsley and thyme leaves. Reserve 1/3 cup plus plus 2 tablespoons vinaigrette for use in couscous and salad.

PREPARE CHICKEN

Place chicken between 2 sheets of plastic wrap, and flatten to about 1/2 inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in a zip-top plastic bag, and pour remaining vinaigrette over chicken, turning to coat. Seal and marinate in refrigerator for 30 minutes.

PREPARE COUSCOUS

Melt butter with 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add couscous, cook, stirring constantly, 3 minutes or until toasted. Stir in broth, bring mixture to a boil, cover, reduce heat to low, and cook stirring occasionally, 15 minutes or until liquid is absorbed. Uncover and fluff. Stir in 1/4 teaspoon each salt and pepper and reserved 2 tablespoons of vinaigrette.

Heat oven to 400F. Remove chicken from bag, discard marinade. Place chicken on a wire rack in an aluminum foil-lined cooke sheet. Sprinkle with 3/4 teaspoon each salt and pepper.

Bake for 12 to 15 minutes or until a thermometer inserted in the thickest portion of chicken registers 165F. Let chicken stand at room temperature 5 minutes.

PREPARE SALAD

Cook beans in boiling salted water 3 minutes or until crisp-tender, drain. Halve beans, lengthwise, toss with arugula, celery, celery leaves and remaining 1/3 cup vinaigrette.

Divide couscous among plates, top with sliced chicken breast, orange and grapefruit slices and and serve with salad.

Enjoy!

Recipe adapted from Southern Living, January 2015

www.southernliving.com/

QUINOA AND SALMON SALAD WITH ARUGULA

10 Monday Nov 2014

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I have been experiencing chronic tightness and soreness along the right side of my neck and in my right shoulder. I have visited a chiropractor and massage therapist, taken yoga and pilates classes, and had get-togethers with friends that are always full of therapeutic laughter, conversation and occasionally even a glass or two of wine – all of which have been part of my ‘therapy’ for a while. However, I have always been intrigued by acupuncture, and when it was suggested I try that, I wasted no time in making an appointment to see if it would hasten the healing.

This Quinoa and Salmon Salad with Arugula, requires no beating, kneading or mixing, and therefore places no stress or strain on my upper body, and it also fits perfectly into my usually healthy, occasionally balanced lifestyle.

QUINOA AND SALMON SALAD WITH ARUGULA

salmon and quinoa salad

FOR THE DRESSING

2 tablespoons olive oil

1 tablespoon mirin

2 tablespoons rice wine vinegar

1 teaspoon curry powder

juice of 1 lemon

1 tablespoon honey

FOR THE SALAD

2 cups cooked quinoa, cooled

1 cup arugula

1 cup roasted sweet corn, cut off the cob

2 tablespoons fresh basil leaves, chopped

1 8-ounce cooked salmon fillet, chopped

salt

In a large mixing bowl, whisk together all of the dressing ingredients. Add in the quinoa, arugula, corn and basil. Add the salmon. Gently toss the mixture in the dressing, season with salt. Taste and add more salt if desired.

Enjoy!

Recipe adapted from Shape Magazine, July/August 2014

www.shape.com/topics/quinoa-recipes

GREENS WITH BACON, MUSHROOMS, AND BLUE CHEESE

03 Monday Nov 2014

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We were excited to get together with friends the night after Halloween. I made an appetizer and this Bacon, Mushroom and Blue Cheese Salad, and my husband served short ribs he had been simmering all day. I determined I wouldn’t make a dessert and it may be the first time ever, in all my years of entertaining that I haven’t ended the meal with something sweet. We were all still so sugared up after all the candy from the night before, that no one missed it in the slightest – not even the kids asked about a sweet treat.

GREENS WITH BACON, MUSHROOMS, AND BLUE CHEESE

greens with bacon and mushrooms

4 slices of thick cut bacon, cut into 1 inch pieces

1 red onion, sliced 1/4 inch thick

1/2 pound crimini mushrooms, cut in half

1 clove garlic, minced

1/4 cup red wine vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1/4 cup olive oil

salt and freshly ground black pepper

8 ounces of arugula

1/2 cup crumbled blue cheese

Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper-towel lined plate.

Cook onion in the same skillet, stirring occasionally, until crisp, 6 to 8 minutes, transfer to the same plate as the bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil, season dressing with salt and pepper.

Toss arugula, warm dressing, bacon, onion, and mushrooms in a large bowl, season with salt and pepper and top with cheese.

Enjoy!

Recipe adapted from Bon Appetit, October 2013

www.bonappetit.com/recipes

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE and WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

20 Monday Oct 2014

Posted by in Entertaining, Entrées, Recipes, Salad

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I have had friends over for lunch on two separate occasions recently. Both times our kids were out of school, and we were able to enjoy our girl time catching up while our kids played. Also on each occasion, I was inspired by dishes that incorporated polenta – one baked in the oven and one pan fried and placed on a salad. I’m not sure why I was in a particularly polenta-ish frame of mind, but I do know both dishes were delicious and both were perfect for a casual and relaxed ladies lunch.

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE

baked polenta with fontina

SAUCE

2 tablespoons olive oil

1 cup of chopped onion

1/2 cup chopped celery

1/4 cup chopped carrot

3 garlic cloves, minced

1 (28-ounce) can of peeled whole tomatoes

1 tablespoon fresh parsley, chopped

1 1/2 teaspoons dried oregano

1/4 cup chopped fresh basil

POLENTA

4 cups water

1 teaspoon salt

1 cup polenta (cornmeal)

2 cups grated Fontina cheese

SAUCE

Heat olive oil in a saucepan over medium heat. Add onion, celery, carrot and garlic. Saute until vegetables are almost tender, about 5 minutes. Add tomatoes with juice, parsley and oregano, bring to a simmer. Reduce heat and simmer until reduced to 3 cups, gently breaking up tomatoes with a potato masher, about 15 minutes. Mix in basil. Season sauce to taste with salt and pepper.

POLENTA

Brush an 8×8-inch baking dish with olive oil. Bring 4 cups water and 1 teaspoon salt to boil in another heavy large saucepan. Gradually whisk in polenta. Reduce heat to low and simmer until thick and cooked through, stirring often, about 10 minutes. Spread 3/4 cup of tomato sauce over bottom of prepared dish. Pour half of polenta (about 1 1/2 cups) over. Sprinkle with half of cheese, then 3/4 cup sauce. Spread remaining polenta over and sprinkle with remaining cheese. Cover with 3/4 cup sauce and let stand for 2 hours at room temperature (I didn’t prepare enough in advance to let sit for that amount of time, and put it straight into the oven).

Heat oven to 350F. Bake polenta until heated through, about 25 minutes. Let polenta stand 10 minutes and serve.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

pumpkin and polenta salad

1 1/2 cups yellow cornmeal

7 1/2 cups water

2 3/4 teaspoons salt

2 1/2 tablespoons unsalted butter

1 tablespoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/2 cup pepitas

1 tablespoon pomegranate juice

2 teaspoons sherry vinegar

1 tablespoon shallot, finely chopped

6 tablespoons olive oil

1 (2 pound) pumpkin, peeled, seeded and sliced into 1/2 inch pieces

1 (6 ounce) piece of parmesan

8 ounces of arugula, trimmed

PREPARE POLENTA

Bring cornmeal, water and 2 1/4 teaspoons salt to a boil in a 4-quart saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 45 minutes. Remove from heat, then stir in 1 1/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10-by-7 inch rectangle (about 1/2 inch thick). Cover with plastic wrap, and chill for 2 hours.

CANDY PUMPKIN SEEDS

Melt remaining tablespoon of butter in a saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

MAKE VINAIGRETTE

Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons of oil, remaining 1/4 teaspoon salt and pepper to taste.

ROAST PUMPKIN

Heat oven to 450F.

Toss pumpkin pieces with 1 tablespoon of oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in the middle of the oven until just tender, about 35 to 40 minutes. Remove from oven, cover with foil to keep warm.

FRY POLENTA WHILE PUMPKIN ROASTS

Cut polenta into 3-inch squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot, then cook polenta until golden brown, about 8 minutes. Transfer as cooked to a plate and keep warm, covered.

ASSEMBLE SALAD

Shave strips from parmesan with a vegetable peeler.

Toss arugula in a large bowl with enough vinaigrette to lightly coat. Place on plates, then top with several pieces of pumpkin and a piece of polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com › recipes & menus

FLATBREADS WITH HERB ROASTED TOMATOES – FAYETTEVILLE PILATES AND BARRE

02 Thursday Oct 2014

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Yummy!!

FLATBREADS WITH HERB ROASTED TOMATOES 

flatbread1 bunch each of thyme, oregano and parsley

6 garlic cloves, crushed

6 tomatoes, sliced 1/3 inch thick

olive oil

salt and ground pepper

3 tablespoons unsalted butter

1 1/4 pounds onions, thinly sliced

pinch of sugar

pre-made flatbread base

1/2 pound feta cheese, sliced

bunch of arugula, thick stems discarded

red wine vinegar and sea salt, for sprinkling

Heat oven to 375F. Line a rimmed baking sheet with parchment paper. Spread the herbs and garlic on the paper and arrange the tomatoes on top in a single layer. Drizzle with 3 tablespoons of olive oil and season with salt and pepper. Roast for 1 1/2 hours, until the tomatoes are soft. Discard the herbs. Increase the oven temperature to 450F.

In a large skillet, melt the butter. Stir in the onions and sugar. Cover and cook over moderately low heat, stirring until the onions are golden in spots, 10 minutes. Uncover and cook over moderate heat, until the onions are deep brown, about 7 minutes longer. Season with salt and pepper and keep warm.

Place the flatbread bases on a baking sheet. Top the flatbreads with the tomatoes, onions and cheese. Bake for 7 to 10 minutes. Top with the arugula and a sprinkling of olive oil, vinegar and sea salt.

Enjoy!

Recipe adapted from Food and Wine, April 2014

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES – FAYETTEVILLE PILATES AND BARRE

28 Thursday Aug 2014

Posted by in Salad, Side Dishes

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This is the perfect salad to accompany any cook out over the upcoming long, Labor Day weekend.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES 

grilled corn and lima bean salad

3/4 cup olive oil

2 tablespoons apple cider vinegar

1 large shallot, finely chopped

6 ears of corn, husked

2 cups frozen baby lima beans

2 bunches arugula, thick stems trimmed

2 cups halved cherry tomatoes

1 cup crumbled goat cheese

1 cup halved pitted kalamata olives

Prepare barbecue (medium high heat). Whisk 1/2 cup oil, vinegar and shallot in a small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil, sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning occasionally, about 10 minutes. Cool slightly, cut corn from cobs. Transfer to a large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain, rinse with cold water. Mix lima beans into corn. Mix arugula and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with goat cheese and garnish with olives.

Enjoy!

Recipe adapted from Bon Appetit, July 2003

ARUGULA SALAD WITH CUCUMBER AND FETA

06 Wednesday Aug 2014

Posted by in Recipes, Salad

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This past weekend, after stopping at a friends dock for a catch up and a glass of wine, we motored over to our little cottage on the lake for the first time this summer. Meals while on vacation should be casual, straightforward and effortless, so I put together this simple salad, having already mixed the dressing while at home, to go with the filets my husband was grilling.

The next morning, with a perfect blue sky overhead, we took a family walk, lounged around reading, then headed down to the boat to take the kids tubing, swimming, and to another friends dock to visit and play with their lake toys – challenging our balance on the paddle board and our endurance with the sea cycle. Lunch was at a waterfront restaurant and after enjoying the break from the sun, it was time to return home, carrying our wet towels, empty ice chest, and great plans to return soon.

ARUGULA SALAD WITH CUCUMBER AND FETA

arugula salad with cucumber and feta

DRESSING

2 tablespoons tomato juice

1 tablespoon rice vinegar

1 tablespoon olive oil

1/2 teaspoon sugar

salt and freshly ground black pepper to taste

SALAD

arugula

1/3 cup sliced, peeled cucumber

4 ounces crumbled feta cheese

2 tablespoons thinly sliced green onions

To prepare dressing, combine tomato juice, rice vinegar, olive oil and sugar, in a small bowl, stirring with a whisk. Season to taste with salt and pepper.

To prepare salad, combine the arugula, cucumber, feta cheese and green onions in a large bowl. Drizzle dressing over salad, tossing gently to coat.

Enjoy!

Recipe adapted from Cooking Light, May 2003