Spanish Inspired Part III: Arugula & Pear Salad with Feta

August 5, 2014

This is the last of the Spanish Inspired menu. This salad adds another fresh and slightly sweet component to the overall meal. If you missed Spanish Inspired Part II: Agave Lime Steak with Cool and Smoky Sauces, you should check it out!

 

Arugula and Pear Salad with Feta

Ingredients:

4 cups of arugula

½ Cup shaved carrots

¼ Cup toasted pine nuts

1 Pear thinly sliced

1 Tomato sliced very thin

¼ to ½ Cup of feta

Instructions:

In a pan, toast the pine nuts until lightly golden brown. Set aside to cool. Using a vegetable peeler, peel the rough outer layer of the carrot after the carrot is clean use the vegetable peeler to make carrot shavings. The carrots will be super thin and beautiful. Slice your pears and tomatoes. Add the arugula and layer your salad. Add the pine nuts and feta cheese to the top. If you want to prep this salad a couple hours prior to your dinner party, wait to cut the pear right before you serve, in order to maintain its color. The pear will oxidize quickly and turn brown (still edible just not so pretty).

Rice Wine Vinegar Dressing

Ingredients:

¼ Cup Rice wine dressing

½ Cup olive oil

½ TSP sea salt

¼ TSP black pepper

¼ TSP garlic powder

¼ TSP onion powder

 

Instructions:

Combine all ingredients for dressing in a bowl and whisk. Drizzle dressing over your salad and toss.

This salad is also one you can make on its own. Perfect for a bridal lunch or even to pack for a picnic. There is nothing super complex or gourmet about it, but the fresh flavors go well with the rest of the meal. I hope you enjoyed this Spanish Inspired Series. 

 

Cheers!

 

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