Ingredients with Measurements:
- 4 cups arugula
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 4 oz. Tipperary Brie cheese, cubed
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine arugula, walnuts, dried cranberries, and red onion.
2. Add cubed Tipperary Brie cheese to the bowl.
3. In a small bowl, whisk together olive oil and balsamic vinegar.
4. Drizzle the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 220
- Total fat: 18g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 220mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 7g
Substitutions for ingredients:
- Arugula can be substituted with spinach or mixed greens.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
- Red onion can be substituted with shallots or green onions.
- Tipperary Brie cheese can be substituted with any soft cheese such as Camembert or goat cheese.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a more substantial meal.
- Substitute the balsamic dressing with a honey mustard or raspberry vinaigrette.
Tips and tricks:
- Toast the walnuts for extra flavor and crunch.
- Cube the cheese into small pieces for easy distribution throughout the salad.
- Dress the salad just before serving to prevent the arugula from wilting.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None, serve at room temperature.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional walnuts or dried cranberries.
Garnishes:
- Additional walnuts or dried cranberries.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a crusty baguette or garlic bread.
Troubleshooting advice:
- If the arugula is too bitter, try mixing it with milder greens such as spinach or lettuce.
Food safety advice:
- Make sure to wash the arugula thoroughly before using.
Food history:
- The Tipperary Brie cheese is named after the Tipperary region in Ireland.
Flavor profiles:
- The salad has a balance of sweet and savory flavors with a nutty crunch from the walnuts.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A