|2 servings||calories per servings 420||protein serving 10 g||carbs per serving 46 g||total fat per serving 23 g|
We don’t usually think of cooking a salad, but that’s actually what happens in this recipe, when we pour warm dressing over the crunchiest ingredients. The heat slightly softens the shallot, carrot, radish and apple, and encourages them to release their juices. This helps all the intriguing flavors blend and enhance each other. Golden raisins and honey add sweetness to the affair, balancing out the peppery bite of arugula.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||46 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Quarter and core apple. Thinly slice crosswise.
• Halve radish lengthwise. Thinly slice crosswise.
• Halve carrot lengthwise. Thinly slice crosswise.
• Peel, halve and thinly slice shallot.
Place a small saucepan over medium heat. Add shallot, raisins, 2 tablespoons olive oil, 1 tablespoon sherry vinegar, 2 tablespoons water, honey and 1/4 teaspoon Friends Forever salt. Simmer, stirring occasionally, until shallot is tender, 2-3 minutes.
• In a large bowl, combine apple, carrot and radish.
• Pour in warm vinaigrette. Toss well, and let cool 5 minutes..
Toss in arugula and pepitas. Taste and adjust seasoning as desired with Friends Forever salt.
• Divide salad between 2 plates.
• Top with feta, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...