AuthorMike EgrieCategoryDifficultyIntermediate

Arugula & Red Onion Salad

Yields4 Servings
Prep Time10 mins

 1 ½ cups B&W baby arugula
 1 red onion, thinly sliced
 1 tbsp red wine vinegar
 1 tsp finely chopped garlic
 1 ½ tbsp olive oil
 Salt and pepper to taste (optional)

1

Clean, trim and dry arugula leaves.

2

Place leaves in salad bowl; add onion slices.

3

Blend vinegar, oil, garlic, salt and pepper and pour over salad. Toss well and serve.

How to Prepare Watercress:
Simply rinse it thoroughly in cold water and use a kitchen knife to cut off any over-sized stems. Blot the watercress dry using paper towels or use a standard salad spinner. Once you’ve finished rinsing, you can prepare the watercress by lightly steaming it or eat it raw. Perfect for a sandwich or salad.

How to Prepare Arugula:
Steaming it in a saucepan or sautéing it in a skillet, and drizzling it with olive oil as a flavorful side dish. Other methods include wilting the flavorful leaves in a pot of hot pasta to add texture and a tasty kick, substituting arugula for basil in pesto sauce, and adding it to sandwiches for an extra boost of flavor.

 

Ingredients

 1 ½ cups B&W baby arugula
 1 red onion, thinly sliced
 1 tbsp red wine vinegar
 1 tsp finely chopped garlic
 1 ½ tbsp olive oil
 Salt and pepper to taste (optional)

Directions

1

Clean, trim and dry arugula leaves.

2

Place leaves in salad bowl; add onion slices.

3

Blend vinegar, oil, garlic, salt and pepper and pour over salad. Toss well and serve.

Arugula & Red Onion Salad
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