Raspberry Arugula Salad
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Raspberry Arugula Salad
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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.
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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
- Arrange arugula on 4 dinner plates or 6 salad plates.
- Scatter with raspberries, nectarines and goat cheese. Drizzle with Raspberry Honey-Jalapeño Vinaigrette and sprinkle almonds over the top.
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.
Nutrition Information
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Calories
63kcal
(3%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
42mg
(2%)
Potassium
229mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
930IU
(19%)
Vitamin C
12mg
(13%)
Calcium
66mg
(7%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 42mg | 2% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 66mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
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