The produce in my kitchen dictates what salad is going to be served for dinner that night rather than the other way around. Arugula was aching to be used and that big box of kiwis was still half full after a week. That lone red bell pepper did not find a place in any of the recipes this week and it deserved to be used as well. So the by-product was this simple but unique concoction, which was surprisingly enjoyed by us a lot on the side with the veggie lasagna.
Ingredients
Arugula- 3 cups
Kiwi- 1 big ripe cut into square pieces
Red bell-pepper- 1/2 cut into square pieces
Cranberries- 2 tbspoons
Pistachios- 2 tbspoons chopped roughly
Veggie straws - handful (can use croutons or snap peas or anything crunchy of your choice instead)
Dressing
Greek yogurt- 3 tbspoons
Dijon mustard- 1 tspoon
Maple syrup- 1 tspoon
Feta cheese- 2 tbspoons
Salt and freshly ground black pepper to taste
Method
Toss the first five ingredients in a salad bowl. In a small bowl whisk together all the dressing ingredients for a creamy flavorful dressing and mix into the salad. Enjoy immediately.
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| Creamy Arugula-Kiwi salad |
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| Veg Lasagna with side salad- Dinner is ready! |
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