Ingredients with Measurements:
- 4 cups arugula
- 1/2 cup ricotta salata, crumbled
- 1/4 cup pine nuts
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine arugula, ricotta salata, pine nuts, and dried cranberries.
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
3. Pour dressing over salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 10mg
- Sodium: 200mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 6g
Substitutions for ingredients:
- Arugula can be substituted with spinach or mixed greens.
- Ricotta salata can be substituted with feta cheese.
- Pine nuts can be substituted with walnuts 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.
- Olive oil can be substituted with any other type of oil.
Variations:
- Add sliced strawberries or pears for a sweet twist.
- Add sliced red onions or cherry tomatoes for a pop of color.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Make the dressing ahead of time and store in the fridge for up to a week.
- Use a vegetable peeler to shave the ricotta salata into thin slices for a different texture.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve on a large platter or individual plates.
- Garnish with additional pine nuts and dried cranberries.
Garnishes:
- Additional pine nuts and dried cranberries.
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- Grilled vegetables or roasted potatoes.
Troubleshooting advice:
- If the dressing is too tart, add a teaspoon of honey to sweeten it up.
Food safety advice:
- Wash all produce thoroughly before using.
Food history:
- Ricotta salata is a type of Italian cheese made from sheep's milk.
Flavor profiles:
- The salad is tangy from the balsamic vinegar, creamy from the ricotta salata, and slightly bitter from the arugula.
Serving suggestions:
- Serve as a side dish or light lunch.
Related Categories
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Region: Italian