Ingredients with Measurements:
- 4 cups arugula
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 cup thinly sliced red onion
- 1/2 cup crumbled Provolone Piccante cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the arugula, chopped walnuts, dried cranberries, and thinly sliced red onion.
2. Add the crumbled Provolone Piccante cheese to the bowl and toss to combine.
3. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar until well combined.
4. Drizzle the dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 24g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
Substitutions for ingredients:
- Arugula can be substituted with any other leafy greens, such as spinach or mixed greens.
- Walnuts can be substituted with any other nuts, such as almonds or pecans.
- Dried cranberries can be substituted with any other dried fruit, such as raisins or cherries.
- Red onion can be substituted with any other onion, such as white or yellow onion.
- Provolone Piccante cheese can be substituted with any other sharp cheese, such as cheddar or blue cheese.
- Balsamic vinegar can be substituted with any other vinegar, such as red wine vinegar or apple cider vinegar.
Variations:
- Add sliced grilled chicken or shrimp to make it a more substantial meal.
- Top with sliced avocado for added creaminess.
- Substitute the Provolone Piccante cheese with feta cheese for a different flavor profile.
Tips and Tricks:
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their nutty flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- Use a mandoline to thinly slice the red onion for a more uniform look.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts and dried cranberries for added texture and color.
Garnishes:
- Chopped walnuts and dried cranberries
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
- Garlic bread or a side of roasted vegetables would be a great accompaniment to this salad.
Troubleshooting Advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, add more greens to balance it out.
Food Safety Advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food History:
- Provolone Piccante cheese is a sharp, aged cheese that originated in southern Italy.
Flavor Profiles:
- This salad has a sweet and tangy flavor from the balsamic dressing and dried cranberries, with a nutty crunch from the walnuts and a sharpness from the Provolone Piccante cheese.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
Related Categories
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Region: Italian