Arugula, Cranberry & Cashew Salad
Until just recently, I absolutely despised the salad green Arugula. In my opinion - when eaten plain and with no other ingredients - Arugula tastes and smells like a combination of skunk and rubber gloves. However, when prepared correctly and accompanied by the correct dressing, it becomes scrumptious and this salad is now one of my favorites. Arugula is like a diamond in disguise.
|Arugula Plant in my garden.|
My husband & I just discovered a new gourmet store in the "Westfield Franklin Park mall" in Toledo, Ohio: Bumble Olive Oil Company (They are unfortunately no longer in business). This unique store has inspired my husband to open a "Scotch Tape Boutique" (Saturday Night Live reference) or a "Meatloaf Bar" (my husband's own dream.....hahaha).
4 to 5 cups chopped Arugula (washed & drained first)
1/3 cup dried cranberries
1/3 cup salted cashews (chopped)
1 1/2 tablespoons Blood Orange Olive Oil
1 1/2 tablespoons Cranberry-Pear Balsamic Vinegar
Prepare the arugula as listed above. In a serving bowl - Mix the cranberries, cashews & Arugula. Drizzle the Olive Oil & Vinegar on the salad separately and then toss. Serve immediately.
NOTE: I did not add any extra salt because of the salted cashews - but if you desire you may add salt to taste.