Sunday, June 1, 2014

Arugula Salad with Black Olives and Pine Nuts

For this recipe, I started with my Lemon-Balsamic Arugula Salad with Pine Nuts and added some sliced black olives for an extra flavor dimension. It was delicious!


2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/4 cup roasted sliced black olives

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Top the arugula with the olives and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

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