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!