Arugula Salad with Manchego and Walnuts

Arugula Salad with Manchego and Walnuts

Serves 4

The crisp peppery flavor of arugula combines nicely with toasted walnuts and Manchego, a mild Spanish sheep's milk cheese. A great beginning to a meal of grilled or roasted chicken and vegetables.

  • 1/4 cup coarsely chopped walnuts
  • 1 1/2 tablespoons Champagne vinegar or Spanish sherry vinegar
  • 3 tablespoons walnut oil
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
  • 8 cups arugula, stems removed
  • 1/4 cup shaved aged Manchego or Drunken Goat cheese
  • 1/4 cup thinly sliced red onion, (optional)
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Toast walnuts in a dry skillet over low heat until fragrant and lightly browned. Whisk together vinegar, walnut oil, olive oil, salt and pepper. Arrange arugula, walnuts, cheese and onion on serving plates; drizzle with vinaigrette and serve.

Nutritional Info: 
Per Serving:270 calories (250 from fat), 28g total fat, 4.5g saturated fat, 10mg cholesterol, 410mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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