Friday, October 05, 2012

Recipe: Salad. It's What's for Dinner.

It's official. I love ruby red grapefruit (or any citrus for that matter) in my salad. Last night we again paired ruby red grapefruit with arugula.

Arugula, Grapefruit, & Walnuts topped with Roquefort and Shiitake Dressing

When cubes' dad visited earlier in the year, I discovered I'd picked up arugula instead of spinach. Not one to panic, I simply reached for my trusty copy of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (*affiliate link) and discovered I had ingredients in the fridge and pantry that would work with arugula. We enjoyed the salad so much, that I stopped by Sprouts yesterday and picked up more ruby red grapefruit. Here's the salad that we served cubes' dad and that we enjoyed last night.

  • 4 cups Arugula
  • 1/2 Ruby Red Grapefruit, peeled and divided
  • 1 ripe Avocado, sliced
  • 1 Tablespoon (Tbsp) capers, rinsed
  • 4 ounces Roquefort cheese, crumbled
  • Optional 1/4 cup walnut halves
  • 3 Tablespoons (Tbsp) Annie's Naturals Shiitake and Sesame Dressing


How do you discover crowd pleasers in your house?
genuinely eden

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Credits: All layouts designed by and images taken by Eden Hensley Silverstein for The Road to the Good Life.

This post contains an affiliate link followed by (*affiliate link). I feature products that I own or that I am considering purchasing. I own the book mentioned in this post. All opinions presented are my own.