I don’t like to cook.
I’ve said this before. Yet, I find myself picking up veggies from a local CSA each week, and then staring at them to try to figure out what to do with them. And each week I figure someway of using them all, because while I don’t like to cook I also really don’t like wasting food! Somehow it has become a love-hate relationship with this CSA, and I keep coming back for more! Toxic? Nah, just a challenge that I’m prepared to meet.
Sometimes my creations are a disaster, but sometimes a hit. This one was a hit. Arugula can be tricky. Not everyone likes the peppery taste. And yet this salad seems to do it for everyone, so I keep making it when a bag of arugula awaits me.
Here is the Steph version of the recipe. For more exact measurements, check out the actual recipe on Cooking Classy.
The bag of arugula staring at you
A few handfuls of sliced almonds, drizzled in olive oil, salt and pepper and toasted until slightly brown in the toaster oven
A handful of dried cranberries (sweet or unsweet, they both work)
A few pinches of shaved parmesan
1/4 cup extra virgin olive oil
Just shy of 1/4 cup fresh lemon juice
A drizzle of honey
Salt and freshly ground black pepper, to taste
Whisk together the dressing ingredients.
Toss the arugula with 2/3 of the dressing.
Add the toppings and drizzle with the rest of the dressing.
Consume and thank yourself for putting good stuff in your body!
Looking for more healthy recipes made with the random greens from a CSA? Try this one for Radish Greens Pesto.