Ingredients with Measurements:
- 4 cups arugula
- 1/2 cup crumbled erborinato di capra cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
None
Step-by-step instructions:
1. Rinse and dry the arugula leaves.
2. In a large bowl, combine the arugula, erborinato di capra cheese, walnuts, and dried cranberries.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss to coat.
5. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 180
Total fat: 15g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 250mg
Total carbohydrates: 8g
Dietary fiber: 2g
Sugars: 5g
Protein: 6g
Substitutions for ingredients:
- Arugula can be substituted with baby spinach or mixed greens.
- Erborinato di capra cheese can be substituted with blue cheese or feta cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Olive oil can be substituted with any other type of oil.
Variations:
- Add sliced pears or apples for a fruity twist.
- Top with grilled chicken or shrimp for a protein boost.
- Use different types of nuts or dried fruits for a different flavor profile.
Tips and tricks:
- Make sure to dry the arugula leaves thoroughly to prevent a soggy salad.
- Toast the nuts for added crunch and flavor.
- Adjust the amount of dressing to your liking.
Storage instructions:
This salad is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is meant to be served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional nuts or cheese if desired.
Garnishes:
Additional crumbled cheese or nuts can be used as a garnish.
Pairings:
This salad pairs well with a light white wine or a crisp rosé.
Suggested side dishes:
This salad can be served as a side dish or as a light lunch. It pairs well with a crusty bread or a soup.
Troubleshooting advice:
If the salad is too dry, add more dressing. If the salad is too wet, remove excess dressing with a paper towel.
Food safety advice:
Make sure to wash all produce thoroughly before using. Store leftovers in the refrigerator and discard after 2 days.
Food history:
Erborinato di capra cheese is a blue cheese made from goat's milk in Italy.
Flavor profiles:
This salad is a combination of peppery arugula, tangy erborinato di capra cheese, crunchy walnuts, and sweet dried cranberries. The dressing is a simple balsamic vinaigrette.
Serving suggestions:
This salad can be served as a side dish or as a light lunch. It pairs well with a crusty bread or a soup.
Related Categories
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Region: Italian