Ingredients with Measurements:
- 6 cups arugula
- 1 cup candied almonds
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the candied almonds on a baking sheet and bake for 8-10 minutes, or until golden brown.
3. In a large bowl, combine the arugula, feta cheese, dried cranberries, and red onion.
4. Add the candied almonds to the bowl and toss to combine.
5. Drizzle the balsamic vinaigrette over the salad and toss again to coat.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 24g
- Protein: 9g
Substitutions for ingredients:
- Arugula can be substituted with any leafy greens, such as spinach or mixed greens.
- Candied almonds can be substituted with any other type of candied nuts, such as pecans or walnuts.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Red onion can be substituted with shallots or green onions.
- Balsamic vinaigrette can be substituted with any other type of salad dressing, such as honey mustard or raspberry vinaigrette.
Variations:
- Add sliced grilled chicken or shrimp for a protein boost.
- Add sliced apples or pears for a sweet and crunchy addition.
- Add sliced avocado for a creamy texture.
- Use a different type of cheese, such as Parmesan or cheddar.
Tips and tricks:
- Make the candied almonds ahead of time and store them in an airtight container for up to a week.
- Toss the salad with the dressing just before serving to prevent the arugula from wilting.
- Use a mandoline or sharp knife to thinly slice the red onion.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional candied almonds or fresh herbs.
Garnishes:
- Candied almonds
- Fresh herbs, such as parsley or basil
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa or rice pilaf
Troubleshooting advice:
- If the arugula is too bitter, try soaking it in cold water for 10-15 minutes before using it in the salad.
Food safety advice:
- Wash all produce thoroughly before using it in the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Arugula is a leafy green that is native to the Mediterranean region.
- Candied nuts have been around since the Middle Ages and were often used as a sweet treat.
Flavor profiles:
- This salad is sweet and savory, with a crunchy texture from the candied almonds and a tangy flavor from the balsamic vinaigrette.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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