Arugula Lemon Dijon Salad with Feta, Pecans and Grapes
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time | Passive Time |
| 0minutes | 0minutes |
|
|
Ingredients
- 4cups baby arugulaor other greens
- 1/2cup cucumbersliced and cut in half
- 1/2cup whole or half pecans
- 1cup seedless red grapesapprox 20
- 1/2cup feta cheesecrumbled or diced
- 1/3cup Snell House Lemon Dijon Dressing
Instructions
- Place the arugula and cucumber in a large bowl and toss well with Snell House Lemon Dijon Dressing.
- Cut the grapes in half lengthwise and put aside.
- Cube the feta cheese if it is not already crumbled.
- 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.
- 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.
 |
snellhouse.net |