Monday, April 18, 2011
Arugula Cucumber Salad
Someone throw me a life-vest! Whew.... this last week has been one of "those" weeks. You know, the one where you just can't seem to get a handle on things, where nothing goes as planned and no matter how hard you try you just can't seem to get it together. Sleep deprivation, two sick pups, dishpan hands and hundreds of miles on the car have all combined to leave me very little time for myself and even less for cooking. I haven't baked in over a week, and with a deep yearning for my whisk I feel a bit out of sorts.
A visit to the vet today will hopefully "plug" up the puppy issues with a round of antibiotics. I've done more laundry in the last 5 days than I did when my kids were babies, thank goodness we opted for the larger washing machine when we replaced it a few years back! That washer has been a trooper.
A quick note about Becky, from Baking and Cooking a Tale of Two Loves and her Online Bakesale which will be taking place on May 2nd. Becky invited us to participate and we will be sending one lucky bidder a bottle of our homemade Limoncello along with a bag of our favorite Limoncello Lemon Biscotti and a few recipe cards. The proceeds to the sale will all go to Becky's Relay for Life efforts benefiting the American Cancer Society. Thanks Becky for your efforts in this event!! (Time is still available if you would like to become a baker - simply contact Becky here)
Back to my busy week, my helpful husband offered to take over some of the kid activity driving this evening giving me a much needed opportunity to return to the kitchen and play with food. Finding fresh salad ingredients in the fridge and remembering a recipe I'd seen in a Food Everyday Magazine from 2007 that I recently borrowed from my mom I adapted what I had on hand into a zesty yet simple salad. Filled with spicy arugula (my new passion!) and spinach then cooled with cucumber, this vibrant salad is packed with Vitamins C, A and K bringing a healthy side to any meal.
Arugula Cucumber Salad
adapted from Food Everyday - May 2007
2 Tbs red-wine vinegar
1 Tbs oil (I used grape seed oil)
1 tsp honey
scant 1/2 tsp ground coriander
1 Persian cucumber, sliced
Sweet onion, sliced into small rings
salt and pepper to taste
In a small bowl whisk together the vinegar, oil, honey and coriander. In a salad bowl toss together desired amount of arugula and spinach. Top with cucumber slices and onion rings. Drizzle with vinaigrette and sprinkle with salt and freshly ground pepper if desired. Toss lightly and serve.