Raspberry Arugula Salad
So easy, so versatile. It makes a lovely side dish or a complete meal with the addition of any type of grilled or roasted meat, poultry or seafood.
Ingredients
- 1 5- ounce bag arugula or baby spinach
- ½ pint-size container raspberries
- 2 medium ripe nectarines seeded and sliced in thin slices
- 2-3 ounces goat cheese crumbled*
- Toasted sliced almonds**
Instructions
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Arrange arugula on 4 dinner plates or 6 salad plates.
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Scatter with raspberries, nectarines and goat cheese. Drizzle with Raspberry Honey-Jalapeño Vinaigrette and sprinkle almonds over the top.
Recipe Notes
* ~ Although I love goat cheese, I used to hate it when a recipe called for crumbled goat cheese. It's a fairly soft cheese and instead of crumbling easily it tends to stick to your hands and make a mess. I figured out that if you place it in the freezer for about 20 minutes before trying to crumble it, it crumbles quite nicely! Now I love eating AND cooking with goat cheese! ** ~ To toast almonds: preheat oven to 325˚F. Place almonds in a small baking pan and drizzle with 1 teaspoon of extra virgin olive oil and a generous pinch of kosher salt. Bake for 10-15 minutes or until light golden brown, stirring occasionally.