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Arugula Salad with Manchego and Walnuts
Serves 4
Time 10 min
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.
Special Diets:
Ingredients
- 1/4 cup coarsely chopped walnuts
- 1 1/2 tablespoon champagne vinegar or Spanish sherry vinegar
- 3 tablespoons walnut oil
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine 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)
Method
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 carbohydrates (1g dietary fiber, 2g sugar), 4g protein.
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.
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Ingredients
- 1/4 cup coarsely chopped walnuts
- 1 1/2 tablespoon champagne vinegar or Spanish sherry vinegar
- 3 tablespoons walnut oil
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine 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)