Summer Lemony Arugula Salad
Light, bright and refreshing—this is another one of those easy-prep minimal-chop salads that’s perfect with fish for a light meal or seudah shelishis.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Grater
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 5 ounces arugula
- 1/2 cup cooked Pereg Quinoa
- 1 Persian cucumber, sliced into half moons
- 1 ounce Ta’amti Feta Cheese
- 1/4 red onion, thinly sliced
- 1 tablespoon sunflower seeds
- juice of 1 fresh lemon
- 3 tablespoons Gefen Olive Oil
- 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
- 1/2 teaspoon dried oregano, such as Gefen
- 1/2 teaspoon salt
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