How I Found the Best Arugula and Goat Cheese Salad Recipe
When I first tried the arugula and goat cheese salad, I became obsessed. I got the recipe from the chef at a restaurant I visited in New York Upstate and started making it for almost every dinner.
The taste is heavenly, and it’s exceptionally healthy. I’ve tried it with many dishes, and I can confidently say it pairs well with almost anything. However, I’ve concluded that it’s best suited for grilled meats.
The Easiest Salad to Prepare!
Arugula shouldn’t touch water; otherwise, it becomes soggy and the salad looks off. So, I buy triple-washed arugula because I want my salad to look fresh!
As for the goat cheese, I usually buy it crumbled. These tips help me save time. If you can’t find crumbled cheese, you can choose another variety and crumble it yourself (it doesn’t take much time).
You only need five ingredients, and it’s ready in minutes! The salad takes me only three minutes in total. Once the ingredients are ready, all I have to do is combine them.
Arugula Goat Cheese Salad Recipe
Ingredients
- 5 oz - Baby Arugula Triple Washed
- 3 oz - Goat Cheese Crumbled
- 2 tbsp - Olive Oil
- 1/2 - Lemon Juice
- 2 tbsp - Pomegranate Extract Topping
- Salt to taste
Instructions
- Place the triple-washed (or thoroughly washed) arugula in a large salad bowl.
- Add lemon juice, olive oil, and salt.
- Gently mix the ingredients.
- Add goat cheese and gently mix once more.
- Drizzle pomegranate extract on top, but do not mix. Serve.
Nutrition
Bon appétit!
