Rwb Arugula Salad Recipe
Fresh baby arugula with Israeli pearl cous-cous, black currants, roasted pumpkin seeds, asiago cheese, dried sweet corn, tomato and pesto ranch on the side
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Cook Cous-Cous
In a medium saucepan, bring 1 1/4 cups of water to a boil. Add 1 cup of Israeli pearl cous-cous and a pinch of salt. Reduce heat to low, cover, and simmer for about 10 minutes or until the cous-cous is tender. Drain any excess water and set aside to cool.
- 2
Prepare the Salad Base
In a large bowl, combine 4 cups of baby arugula, 1 cup of cooled cous-cous, 1 cup of black currants, 1 cup of roasted pumpkin seeds, 1 cup of dried sweet corn, and 1 medium diced tomato.
- 3
Add Cheese
Sprinkle 1 cup of grated asiago cheese over the salad mixture.
Dressing Preparation
- 4
Mix Dressing
In a small bowl, whisk together 1 tablespoon of pesto and 1 tablespoon of ranch dressing until well combined.
Serving
- 5
Toss and Serve
Gently toss the salad to combine all ingredients evenly. Serve fresh with the pesto ranch dressing on the side.
