Tuesday, October 30, 2012

Mediterranean Chopped Salad

mediterranean chopped salad

Leaving a quick note and recipe today. A favorite salad. I love creating new chopped salads for lunch and this Mediterranean - inspired creation is one that I make often. Top with tuna or salmon and this becomes a nice dinner entree.

Mediterranean Chopped Salad
6 c baby arugula
1/4 c chopped cucumber
1/4 cherry tomatoes, halved
1/4 c roasted red peppers cut into bite size ribbons
1/4 c kalamata olives, sliced
1/4 fresh feta in brine, drained and crumbled
a generous handful of marcona almonds (about 20 almonds)
- for the dressing:
1/4 c fresh lemon juice
1/4 olive oil
1/2 t kosher salt
1/4 t fresh ground black pepper
1/4 t dried oregano
1/8t to 1/4 t minced garlic to taste
To make the dressing
Combine lemon juice, salt, pepper, oregano and garlic in a small bowl. Slowly add olive oil and combine with a whisk or fork until incorporated.
To assemble the salads
In a large bowl, add arugula and half (1/4 c) of the dressing and toss.  Divide the arugula among 4 plates. Follow with the cucumber, tomatoes, red peppers, olives, feta and almonds.  To finish, drizzle 1T of dressing on top of each salad.

post signature

Source:  Jill Crusenberry

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...