Cucumber, Arugula & Red Onion Salad

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


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

Original is 6 servings

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.

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