Loaded arugula and boccocini salad
Ingredients
- 2 cups (500 milliliters) baby arugula
- 1 cup (250 milliliters) grated carrots
- 1 large raw beet, peeled and sliced
- 1⁄4 cup (60 milliliters) golden raisins
- 1 1⁄2 Tbsp (25 milliliters) slivered or roughly chopped almonds
- 1⁄3 cup (85 milliliters) extra virgin olive oil
- 1⁄4 cup (60 ml) balsamic vinegar
- Sea salt and freshly cracked pepper
- 2 medium red delicious apples, cored and diced
- 12 1⁄2 ounces (360 grams) Santa Lucia cherry bocconcini cheese
Directions
- Rinse the baby arugula under cold running water, then pat dry using a paper towel. Place the arugula in a large bowl, and add the carrots, beets, raisins, and almonds. Gently mix.
- In a small bowl, whisk together the oil and vinegar. Pour the dressing over the salad, and season to taste with salt and pepper. Add the diced apple, and toss gently.
- Add the bocconcini (drop them right on top of the salad), and toss again to incorporate the cheese. Serve while crisp and delicious.
