Loaded arugula and boccocini salad

By Afrim Pristine
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SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • 2 cups (500 milliliters) baby arugula
  • 1 cup (250 milliliters) grated carrots
  • 1 large raw beet, peeled and sliced
  • 1⁄4 cup (60 milliliters) golden raisins
  • 1 1⁄2 Tbsp (25 milliliters) slivered or roughly chopped almonds
  • 1⁄3 cup (85 milliliters) extra virgin olive oil
  • 1⁄4 cup (60 ml) balsamic vinegar
  • Sea salt and freshly cracked pepper
  • 2 medium red delicious apples, cored and diced
  • 12 1⁄2 ounces (360 grams) Santa Lucia cherry bocconcini cheese

Directions

  1. Rinse the baby arugula under cold running water, then pat dry using a paper towel. Place the arugula in a large bowl, and add the carrots, beets, raisins, and almonds. Gently mix.
  2. In a small bowl, whisk together the oil and vinegar. Pour the dressing over the salad, and season to taste with salt and pepper. Add the diced apple, and toss gently.
  3. Add the bocconcini (drop them right on top of the salad), and toss again to incorporate the cheese. Serve while crisp and delicious.

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