Sweet, Salty, Crunchy, Tart Salad

This post is only worth sharing because it is so darn easy and my favorite thing to eat right now. I have made it every day this week and it keeps getting better. We are always looking for new ways to spruce up just a regular old salad. Usually it is the most bored bowl on the table. This little number keeps things interesting, is easy to make and could be served with anything. Throw in some grilled chicken breast, cooked shrimp, cubed tofu (if that is your thing) and you have a meal. I know I have been posting a lot of sides and salads, but during this time of year they are my favorite part of the meal.

Arugula & Cantaloupe Salad
Forks & Amusement 2010
serves 4

4 tablespoons white or champagne vinegar
tablespoon of Dijon mustard
salt and pepper
olive oil
Four big handfuls of baby arugula
1/4 red onion thinly sliced
1/4 cantaloupe cubed
2 tablespoons pepitas (tasted pumpkin seeds, if you can not find use any seed or nut you love)

In a big salad bowl, add the vinegar, mustard and a good pinch of salt and freshly ground pepper. Whisk together until combined, then stream in a couple of tablespoons of olive oil or more to taste while continuing to whisk and combine. Add in the rest of the ingredients and toss to combine.

Note: the dressing is really to taste. I happen to like that sharp vinegar taste, if you do not, use less vinegar and more oil. Add and taste, add and taste, those are the best actions I have learned in the kitchen!


1 comment:

Krissy said...

I made this last night and it was so light, easy, and different. Thanks for sharing Erin!

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