Cucumber, Arugula & Red Onion Salad
Recipe: #29256
March 24, 2018
Categories: Salads, Main Dish Salad, Vegetable Salad, Cheese, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian Oil, Kosher Dairy, more
"Recipe source: Fresh from the Farmers' Market cookbook"
Ingredients
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 by Step Method
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
No special items needed.