Arugula bread salad
Delight in the harmonious blend of peppery arugula and rustic bread in this delectable salad. A zesty dressing ties together the fresh flavors perfectly.
Ingredients:
- 3 tablespoons Balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt.
- 1/4 teaspoon ground black pepper
- 1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons
- 1 tablespoon extra virgin olive oil
- 1 fresh minced clove
- 3 or 4 slices rustic bread, day old works great!
- 4 cups loosely packed arugula, washed and dried
- 1 cup fennel bulb, cored and thinly sliced
- 1/3 cup roasted bell pepper, 1/4 inch thick strips
- 1/4 cup pinenuts, toasted
- 1 1/2 cups seedless green or red grapes, picked from stem and rinsed
- 1/4 cup parmesan cheese, shaved or grated
Instructions:
- Combine dressing ingredients in a small bowl.
- Arrange red onions in a baking dish lined with foil. Pour 2 tablespoons of the prepared dressing over them and mix well. Cover the dish tightly with foil and cook in the oven at 180 °C for 30 minutes. Take out from the oven and allow to cool.
- Prepare a mixture of crushed garlic and 1 tablespoon of olive oil. Spread this mixture on bread slices. Cook the bread under a broiler or on a grill for 1-2 minutes on each side until it turns crispy. Cut the bread into 1/2-inch strips. In a large bowl, combine the bread strips with the roasted onions, arugula, fennel, bell pepper, pine nuts, and grapes. Add the remaining vinaigrette and toss everything together. Finish by sprinkling Parmesan cheese over the salad before serving.
Summary:
- Calories: 1731 kcal
- Fat: 124 g
- Protein: 36 g
- Carbs: 131 g
- Potassium: 1869 mg
- Magnesium: 240 mg