Cucumber, Arugula & Red Onion Salad

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Fresh from the Farmers' Market cookbook"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (146.3 g)
  • Calories 281.5
  • Total Fat - 13.7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 7.9 mg
  • Sodium - 550.8 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.3 g
  • Protein - 9.8 g
  • Calcium - 312.9 mg
  • Iron - 2.4 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

Cut the baguette on a diagonal into 6 thin slices about 7-8 inches long and about 1/4 inch thick. Save the leftover baguette for another use. Using 1 tablespoon olive oil, brush both sides of the baguette slices. arrange on a baking sheet and bake until golden (15 minutes). Remove from oven and set aside. Reduce oven heat to 375 degrees F.

Step 3

Put goat cheese in a small baking dish and top with 1 teaspoon olive oil. Bake until it is quite warm and soft to the touch (6-8 minutes).

Step 4

While the cheese bakes, make the salad: In a large bowl, combine cucumbers, onion, garlic, walnut oil, olive oil and 2 1/2 teaspoons vinegar. Season to taste with salt and pepper and toss. Add arugula and toss again. Last and adjust seasoning, adding another 1/2 teaspoon vinegar if needed.

Step 5

Arrange salad on a serving platter. Scatter olives over the top and around the edge. Spread warm cheese on the toasts, then place the toasts around the salad or pass separately.

Tips & Variations


No special items needed.

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