Arugula Walnut Salad

Vegetarian

Serves 4–6. Good for company!

Ingredients

• 3 T. lightly toasted walnut halves
• 4 cups arugula
• 1 1/2 cups shredded radicchio
• 1 yellow pepper, sliced into thin strips
• 3 T. extra virgin olive oil
• 2 T. minced red onion
• 1 T. fresh parsey, minced
• 1/8 t. sea salt
• 1 T. balsamic vinegar
• 1/4 cup freshly squeezed orange juice

Preparation

Preheat oven to 325º F.

• Toast walnuts on cookie sheet for 5 minutes or so. Don't burn.
• Wash arugula well. Tear into bite-sized pieces. Put in a medium-sized bowl.
• Add shredded radicchio, yellow pepper and cooled walnuts, toss gently.
• In a small skillet, heat 1 T. olive oil. Add red onion and sauté until soft. Sprinkle salt over onion and add parsley. Stir.
• Just before serving, add remaining olive oil and vinegar and heat through. Remove from heat and add orange juice. Pour over salad, toss very gently, and serve immediately on individual salad plates.

From: In the Bag: November 18-19, 2003