Tuesday, November 8, 2011

Endive and Arugula Salad with Lemon Vinaigrette

Served with Grilled Salmon and Roasted Rosemary Red, White and Purple Potatoes

Endive and Arugula Salad with Lemon Vinaigrette
I threw this salad together after using some leftover endive and arugula from a party that I was hosting. I believe it came out very nicely and only required a little bit of salad dressing. Use any ingredients that you would like.
2-3 cups of pre-washed arugula
3 stalks of endive, thinly sliced
1 cup of dried cranberries
1/2 cup of sunflower seeds
1 container of crumbled goat cheese
2 tomatoes, chopped
2 cucumbers, sliced lengthwise and chopped
1 small vidalia union, thinly sliced
juice of one lemon
3 tbs of white vinegar
1/4 cup (or less if you’d like) of extra virgin olive oil.
salt and pepper to taste
Whisk in a small bowl the lemon juice, vinegar, olive oil and salt and pepper. In a large bowl, toss the vinaigrette with all of the other ingredients and serve.

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