Arugula Lemon Dijon Salad with Feta, Pecans and Grapes

Arugula Lemon Dijon Salad with Feta, Pecans and Grapes
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Servings4people Prep Time10minutes Cook Time0minutes Passive Time0minutes
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Votes: 0
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Print Recipe
Servings 4people Prep Time 10minutes
Cook Time 0minutes Passive Time 0minutes
Ingredients
  • 4 cups baby arugula or other greens
  • 1/2 cup cucumber sliced and cut in half
  • 1/2 cup whole or half pecans
  • 1 cup seedless red grapes approx 20
  • 1/2 cup feta cheese crumbled or diced
  • 1/3 cup Snell House Lemon Dijon Dressing
Servings: people
Units:
Ingredients
  • 4 cups baby arugula or other greens
  • 1/2 cup cucumber sliced and cut in half
  • 1/2 cup whole or half pecans
  • 1 cup seedless red grapes approx 20
  • 1/2 cup feta cheese crumbled or diced
  • 1/3 cup Snell House Lemon Dijon Dressing
Servings: people
Units:
Instructions
  1. Place the arugula and cucumber in a large bowl and toss well with Snell House Lemon Dijon Dressing.
  2. Cut the grapes in half lengthwise and put aside.
  3. Cube the feta cheese if it is not already crumbled.
  4. Lightly toast the pecans by placing them in a non-stick frying pan on medium heat. Cook just until they begin to change colour without getting too dark. Remove the pan from the heat.
  5. Divide the salad between 4 plates. Top each salad with a forth of the pecans, grapes and feta.
Recipe Notes

* We especially like the nutty flavour of baby arugula which complements the flavours in this dish especially well.

Makes a great first course or a light lunch.

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