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Wilted Arugula Salad

5-8 oz arugula

1/2 lb ricotta, drained or 1/4 c. feta crumbled

1/4 c. sun-dried tomatoes or roasted red peppers

1/3 c. chopped walnuts

1 large sweet onion

2 T. olive oil

Balsamic vinaigrette:

½ c. olive oil

scant ¼ c. balsamic vinegar

1-2 tbsp. tamari soy sauce (to taste)

(optional) chopped fresh herbs such as parsley, dill, basil, etc.


Peel and thinly slice onion. Saute onion in olive oil over medium to low heat, until the onions carmelize, about 15-30 minutes. They should be very soft and just starting to brown. Watch them closely to make sure they don't burn!

Meanwhile, chop arugula coarsely and place in salad bowl. Mix with drained ricotta, chopped walnuts, and roasted peppers or sun-dried tomatoes.

Once onions are caramelized, add to bowl. Mix everything together.

Mix all dressing ingredients in jar and shake well to amalgamate. Dress salad lightly and mix together well until arugula begins to wilt. Serve immediately.

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