Ingredients with Measurements:
- 4 cups arugula
- 1/2 cup crumbled Humboldt Fog cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse and dry arugula leaves.
2. In a large bowl, combine arugula, crumbled Humboldt Fog cheese, chopped walnuts, and dried cranberries.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 6g
Substitutions for ingredients:
- Arugula can be substituted with mixed greens or spinach.
- Humboldt Fog cheese can be substituted with goat cheese or feta cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a protein boost.
- Use a different type of cheese, such as blue cheese or gorgonzola.
- Add sliced red onion or cherry tomatoes for extra flavor.
Tips and tricks:
- Make sure to dry the arugula leaves well to prevent the dressing from becoming watery.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- The dressing can be made ahead of time and stored in the refrigerator for up to a week.
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 does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra crumbled cheese and chopped walnuts.
Garnishes:
- Extra crumbled cheese and chopped walnuts.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a bowl of soup.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all produce before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Humboldt Fog cheese is a goat cheese made in California and named after the fog that rolls in from the Pacific Ocean.
Flavor profiles:
- This salad has a balance of sweet and tangy flavors from the dried cranberries and balsamic dressing, paired with the nutty and creamy flavors of the cheese and walnuts.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
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