How To Make Arugula, Apples & Manchego in Cider Vinaigrette
Peppery arugula is complemented by the crisp apples to make this manchego salad a fall-inspired fare that you won’t be able to say no to.
Preparation: 5 minutes
Cooking:
Total: 5 minutes
Serves:
Ingredients
For Salad:
- 5ozarugula,or baby arugula
- 1crispapple,(such as Fuji or Honey)
- 3½ozManchego,thinly sliced
- ½cupsliced almonds,lightly toasted if desired
For Vinaigrette:
- 2tbspcider vinegar
- 6tbspVegetable Oil
- 2tspmaple syrup
- 1tspdijon mustard
- 1tbspshallots,finely chopped
- ¼tspsalt
- ¼tspfreshly ground black pepper
Instructions
-
Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
-
Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed.
-
Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.
Nutrition
- Calories: 390.28kcal
- Fat: 34.54g
- Saturated Fat: 6.57g
- Trans Fat: 0.16g
- Monounsaturated Fat: 20.91g
- Polyunsaturated Fat: 5.38g
- Carbohydrates: 14.06g
- Fiber: 3.26g
- Sugar: 9.33g
- Protein: 8.91g
- Cholesterol: 26.05mg
- Sodium: 355.49mg
- Calcium: 265.29mg
- Potassium: 309.89mg
- Iron: 1.20mg
- Vitamin A: 59.51µg
- Vitamin C: 7.61mg
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