Lately I have been posting recipes that have a zillion steps and a zillion calories. They are delicious and completely worth the steps of making them, but I thought I would lighten up this post with something light and simply with just a few steps.
Recently I went to the Cheesecake Factory for dinner. Their portions are so HUGE that I cannot eat an entire entree myself. I convinced my husband that he wanted to share a Salmon dish with me. For a starter I wanted a light simply salad. I noticed on their “small bites” and “skinnylicious” menu they had an Arugula salad. It seemed simple enough. The ingredients were Arugula, Marcona almonds, golden raisins, lemon, olive oil and Parmesan shavings. Now this looked like my kind of a salad. I think most restaurants over dress their salads. They are so heavy with the salad dressing that I miss all the wonderful vegies that are supposed to be in it. I like very few ingredients in my salads. I like to celebrate the greens…leafy greens, ice berg lettuce doesn’t count as a leafing green in my book.
The salad was just as described. It was very small, but perfect for a light starter. As I was munching away on my Arugula, I was determined to re-create this salad for myself. What’s to re-create…it was pretty simple…piece of cake.
I will begin by saying that I don’t have exact measurements for this recipe. I just toss and eat.
You will need:
Baby Arugula, washed well
Almonds, I’m use sliced because that’s what I have
Golden Raisins
Lemon Olive Oil
a Lemon
Parmesan Cheese
salt and pepper
I decided to dry roast my almonds. Put a few almonds in the bottom of a skillet.
No oil or butter necessary.
Stir around until the almonds begin to brown.
Pour out onto a plate to cool, which doesn’t take long.
Now this is where I start to just add and toss. I’m going to make this as a single serving for myself.
The serving at the cheesecake factory is probably about 1 cup total.
This is more than that, because I loved it so much that next time I go I think I’ll order 6 of them for myself and that’s all…and maybe the Godiva Cheesecake.
Start with about 1-2 cups Arugula
You can use a good flavored olive oil, if you want, but I like the light flavor of Lemon olive oil. I absolutely LOVE any olive oil from Oliviers & Co, but that just isn’t available to everyone…especially me. I keep hoping they will open a store in Utah. I went to my local grocery store and found this brand of Lemon oil and I really like it. Use what you can find.
Drizzle about 1/2 tablespoon over 2 cups of Arugula. Just enough to lightly coat the leaves.
Squeeze just a few drops of lemon juice. I didn’t want a tart flavor. Just a mild lemon flavor.
Sprinkle in just a bit of Kosher salt.
I like a few grinds of coarsely ground black pepper.
I cannot begin to tell you how much better fresh ground pepper is. If you are grinding your pepper, you should try it. You will notice a stark difference in the flavor of your foods. I have said this before and I will say it again. That canned ground pepper that you see on the shelves of your grocery store should stay on the shelves of your grocery store. If you want to ramp up the flavor of your cooking, a simple think like using fresh ground pepper will really ramp up the flavor of your dishes.
Off the soap box.
Toss the greens until they are evenly coated with the lemon oil.
Sprinkle with a few golden raisins.
Remember less is more.
Sprinkle on the toasted almonds.
Top with a few shavings of Parmegiano Reggiano Cheese.
That’s it. Grab a fork.
I have been eating this salad with an egg for my breakfast lately. Seriously! I just add a cup of hot steaming Crio Bru (I’m so addicted to this stuff. It’s so good for me and not against “the plan”)
Lemon Arugula Salad
Baby Arugula
Lemon Olive Oil
Fresh Lemon Juice
Golden Raisins
Toasted Almonds
Parmesan cheese
Salt & Pepper
In a salad bowl add arugula. About 1 cup per serving. Drizzle on enough lemon oil to lightly coat greens. Add a few drops of Lemon juice, salt and pepper and toss until the arugula is evenly coated with the oil. Top with a small amount of golden raisins and toasted almonds. Top with Parmesan cheese curls. Serve immediately.
Lemon Arugula Salad – a great way to lighten up for spring.
Congratulations on #12. I have #4 coming in June. They are a blessing, but can take up that extra time. Yes! You do need to purchase a french press, but not a large one, if you are the only one drinking the Bru. I just got tired of hot chocolate that was too sweet, which is most to me. I started making my hot chocolate with unsweetened cocoa and just a pinch of sugar or no sweetener what so ever. Then one day I just happened to come across this Crio Bru and got so excited. I went a bought a french press and I drink probably 2-3 cups a day…seriously. I put just a couple of teaspoons of coffee creamer in each cup, which sweetens it just a bit. It's just brewed cocoa beans…unsweetened chocolate. Every now and then they come across a different cocoa bean and they will package it up. I love trying the different cocoa beans and regions where they come from. Ok…brace yourself…if you love dark chocolate, they have something even better than the bru. They are called Crio beans. Oh My gosh they have to be the best thing I have ever become addicted to. They are chocolate covered roasted cocoa beans…AMAZING. This is my slogan for Crio beans: Cheaper than cocaine, legal, and not against the plan. My kids asked me what I wanted for my birthday and I told them Crio Beans. I got 5 bags that should take care of me for a month. I came across them by accident while looking for dark chocolate covered almonds that used to be my favorite. I was so excited to see that they were cocoa beans. Bought them…love them…addicted…heavily addicted. I don't know where you live, but if it's in Utah I can direct you to stores that sell it.
Read on the Crio Bru site about health benefits. That's not why I started to drink it, however, I haven't had a cold or flu yet this year and everyone around me has. Hmmmmm. There you have it. My take on Crio Bru. My daughter and son-in-law are addicted. My son that is newly married and still a student loves it, but can't afford it. So I make sure he keeps in stock. I hope this helps. Now you know what I do when I'm not blogging.
I'm so jealous that you work at Williams-Sonoma. I'd roll over all my paychecks into kitchen toys. I'm so glad you found my blog. I'm so happy to have a fellow grandmother following.
Oh something else. I save the left over Crio Bru grounds and put them in chocolate cakes, cookies, muffins. Just to add a little extra chocolate flavor.
janet this is a simple yet healthy looking salad..i love the combo of almonds and raisans in it
Thank you, Aarthi. You are my best friend and the best Indian cook I know. I value your opinion.
Janet,
I don't know if you have heard of Choffy, it sounds a lot like Crio Bru, I love it! We serve it at my work they have 3 different kinds you can order, if you wanted to check it out. http://www.drinkchoffy.com/ I love keeping up with your blog and recipes! Wish I had more time to bake at home.
I was planning on ordering Choffy, then I came across Crio Bru. I figured that I wouldn't have to pay for shipping and it's made locally in Utah County. I love to support local products. But I really do need to check into Choffy. I hear it's great. I wish you had time to do a blog of your own creations for all of us. That would be awesome. Thanks for keeping up with me and for the tip on another soon to be addiction 🙂
Thank you Janet for your wonderful answer for me. Coming to UT in April (I'm in Mission Viejo, CA) I assume you're finding it at Harmon's etc. ??? Please let me know where you purchase yours. Looks like I'll have to try Choffy too. What a great learning post. Thank you so much.
Yes I purchase Crio Bru at Harmons. There's a little joint in Draper called Pirate O's that has a great selection, but no crio beans…yet. Crio beans are in the candy isle. Good luck and enjoy.
This is a lovely salad. I've never been disappointed with a recipe you've posted, so it's all systems go for this one as well. I hope you have a great day. Blessings…Mary
Why thank you Mary. That really means a lot. Your comment made my day. Now I really hope you like this salad.
LOVE arugula. Went a little crazy with it tonight and put it on my homemade pizza AND had his salad (with walnuts instead of almonds). Yum!
Had this salad today at Cheesecake Factory & fell in love with it. I agree that most salads are overdressed. This was so simple, it was perfect. I am a lemon lover & the dressing was ALMOST too tart for even me. But it went well with the salad. I loved it so much I will be recreating it tonight for dinner. I happen to have Meyer lemon olive oil in the cupboard. Thanks for posting this! And next time you go to Cheesecake Factory, give the Santorini Farro Salad a try. Another favorite of mine that I have recreated at home.
I haven't noticed a Farro salad on their menu. I will definitely try that next time I go. Thanks for your comment.