Recipe of the Month: Mar. 2020

Arugula Spring Salad


1-2 handfuls of arugula

1 grilled chicken breast, chopped into pieces (seasoned with salt and pepper)

1/3 cup thinly sliced mushrooms

1/4 cup thinly sliced red onion

1/4 cup chopped dried apricots

2 tbsp (approx) crumbled goat cheese… Easier to crumble if the cheese is very cold

2 tbsp (approx) chopped walnuts (I used candied walnuts, but regular works, too!)

1/3 cup white wine

2 tbsp olive oil


Heat olive oil in a skillet on medium-high. Add the mushrooms and onions. Sprinkle a little bit of salt. Once the mushrooms and onions and coated in the oil and they begin to soften, add in the white wine. Let it simmer for 2 minutes or so, (should thicken slightly), and then take it off the heat. This mixture is your dressing.

In a large bowl, combine the arugula, nuts, and chopped apricots. Once the dressing cools slightly, pour it over the salad. Finish off with goat cheese crumbles.

This salad goes well with grilled chicken, but you could also leave the chicken out if you want it to be meatless.


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