Arugula Salad

I got this recipe from my sister-in-law over the holidays and it’s quickly become a family favorite. I usually serve it as a side salad with whatever  protein Bob’s in the mood to BBQ. I added a couple sliced chicken breasts and served it as a dinner salad last night. With a glass of wine, it was a perfect  way to start the  weekend.


2 Bags Baby Arugula
1 Leek
1 Cup Walnuts
1/2 Cup Parmasean grated
Olive Oil
Green apple
Balsamic Vinegar
Salt and Pepper  (to taste)

Put walnuts  in a skillet and turn on medium low  heat. Keep an eye on them while  you’re  prepping  salad. When you can smell them toasting turn them and turn the pan off. Let them sit in the pan.

Chop leek and add to pan. Drizzle a little oil and let them cook for 7-8 minutes or until they start to  turn  brown. Heavily  salt them after their done.


Put Arugula in a large salad bowl, add leeks, apple, and walnuts and lightly  toss. Add oil and vinegar and toss until you get the flavor you like. Lightly toss in parmasean and serve!


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