in Recipes

Arugula salad with raspberry dressing

Spread the love

Ingredients for 4 servings:

  • 400 g arugula
  • 150 g raspberries
  • 6 tbsp balsamic vinegar
  • 4 tbsp oil (peanut oil)
  • 6 tbsp olive oil
  • 2 slices of white bread
  • salt and pepper
  • oregano
  • some Parmesan, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the raspberries in a large mixing bowl and puree with a hand blender. Add the vinegar and peanut oil, salt, and pepper. Season the dressing to taste. Cut the white bread into cubes. Drizzle the cubes with olive oil. Sprinkle with salt, pepper, and oregano. Fry the cubes in a hot pan until golden brown on all sides. Serve the salad with the dressing and croutons. Grate fresh Parmesan cheese over the top.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cinnamon balls

Baked apples with rose water