Dinner time. I’ve been in love with arugula for ages – the peppery flavor is bright and can stand up against lots of delicious mix-ins. Searching through boxes, bags, and containers in my refrigerator, I came across the bag of baby arugula, and the rest just came together in a bowl.
Recipe – or something close enough
In a large bowl, combine the following:
2 handfulls of baby arugula
thinly sliced red onion
sliced oranges (left over from my bowl of citrus)
Drizzle with extra virgin olive oil and balsamic vinegar. Season with kosher salt and freshly ground black pepper. Toss and eat.
Why this works – the salad is a great combination of contrasting flavors and textures. Here’s the break down:
salty – feta
sweet – orange
sour – balsamic
crunchy – almonds, onions
Give it a try.