Arugula Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2
My lunch salad is a slight variation on a recipe in The Moosewood Restaurant Kitchen Garden- I used toasted almonds in place of the pine nuts.
  • 6 sun-dried tomatoes (dry packed, not in oil)
  • 4 cups arugula
  • ¼ cup pine nuts, toasted in a 350F oven for 3 to 4 minutes
  • ½ cup cubed fresh or smoked mozzarella cheese
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 small garlic clove, minced or pressed (optional)
  • Freshly ground black pepper to taste
  1. In a heatproof bowl, soak the sun-dried tomatoes in boiling water to cover for 15 minutes.
  2. Place the arugula, nuts, and mozzarella in a bowl.
  3. In a cup, mix together the oil, lemon juice, garlic, and black pepper.
  4. Drain and chop the sun-dried tomatoes and add to the salad.
  5. Drizzle with the dressing and toss.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at