Arugula (known as Italian cress/rocket/rucola) is a recent discovery, and its peppery mustard flavor is welcome change from the milder plain ol’ spinach. B does not like salads, but when I showed him this, he was at least tempted by all the ingredients – toasted almonds, sweet grapes, cream havarti cheese (with dill!), garlic pita chips … except the vegetables.
N: This salad is amazing! You have to try it!
B: I’ll try the salad if you take out the green things.
N: That’s not a salad anymore!
I’ve eaten so many of these salads for lunch – I pack my lunches for the week with each salad in little containers (keep your chips on the side so they don’t get soggy!). At 5 am when rushing to the hospital to pre-round before the next total abdominal hysterectomy or emergency C-section, I definitely need a grab-and-go meal!
Almond, Grape, and Arugula Salad with Havarti Dill Cheese
2 tablespoons extra-virgin olive oil
1 1/2 tablespoon lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 pound red seedless grapes
5 ounces mixed arugula salad greens
6 ounces cubes of havarti dill
1/2 cup toasted almonds
pita chips, to serve
In a small bowl, whisk together oil, lemon juice, salt and pepper to make the dressing.
Cut your grapes in half. Toss your grapes, arugula greens, havarti, almonds and pour dressing. Serve with pita chips on the side or together with the salad. Enjoy!