Ingredients with Measurements:
- 4 cups of arugula
- 1/2 cup of Caciotta Calabra cheese, cubed
- 1/4 cup of pine nuts
- 1/4 cup of dried cranberries
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the arugula and dry it with paper towels.
2. In a small skillet, toast the pine nuts over medium heat until golden brown. Set aside.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the arugula, Caciotta Calabra cheese, pine nuts, and dried cranberries.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 20g
- Saturated fat: 5g
- Cholesterol: 15mg
- Sodium: 200mg
- Total carbohydrates: 14g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 6g
Substitutions for ingredients:
- Arugula: Spinach, kale, or mixed greens
- Caciotta Calabra cheese: Any mild, semi-soft cheese such as mozzarella or provolone
- Pine nuts: Walnuts, almonds, or pecans
- Dried cranberries: Raisins or chopped dried apricots
- Balsamic vinegar: Red wine vinegar or apple cider vinegar
- Honey: Maple syrup or agave nectar
Variations:
- Add sliced cherry tomatoes or diced cucumbers for extra freshness.
- Top with grilled chicken or shrimp for a heartier meal.
- Substitute the arugula for cooked quinoa or couscous for a grain-based salad.
Tips and tricks:
- Toasting the pine nuts brings out their nutty flavor and adds a nice crunch to the salad.
- Use a good quality olive oil and balsamic vinegar for the dressing to enhance the flavors.
- If the dressing is too tart, add more honey to balance it out.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- Not applicable
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra pine nuts and dried cranberries.
Garnishes:
- Extra pine nuts and dried cranberries
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Garlic bread or roasted vegetables
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more dressing or olive oil.
Food safety advice:
- Make sure to wash the arugula thoroughly before using it in the salad.
- Store any leftovers in the refrigerator and consume within 24 hours.
Food history:
- Caciotta Calabra is a semi-soft cheese made from cow's milk in Calabria, Italy.
Flavor profiles:
- The arugula adds a peppery flavor to the salad, while the Caciotta Calabra cheese provides a mild, creamy taste. The pine nuts and dried cranberries add a nutty and sweet flavor, respectively.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
Related Categories
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Region: Italian