Tired of turkey and cranberry sandwiches? Still full from your Thanksgiving feast? Here’s a quick, light and delicious salad you can make in minutes.
I picked the arugula in my garden but if you need to buy it, make sure you purchase “baby arugula”. It’s more tender and has a better flavor.
- Fresh baby arugula
- Rinsed and drained cannellini beans
- Shaved Parmesan cheese
- 1 lemon
- Olive oil
- Pepper to taste
Clean your arugula in a salad spinner.
Add rinsed and drained cannellini beans.
Top with shaved Parmesan cheese and squeeze the juice of 1/2 or a whole lemon, depending on the size of your salad.
Drizzle with olive oil and grind black pepper on top. What could be easier? It’s simple and refreshingly good.
Here’s a big thanks to Margaret Peterson who suggested I use my mandoline to shave the cheese! It’s so much easier than the side of the box grater. Thanks again, Margaret.
Many of you have asked how the garden is doing since I planted in October so I thought it would be fun to look at some “then” and “now” shots.
|Cilantro and red cabbage (in second bed) on 10.8.11|
Here’s a close up of that bed of cabbage.
|Arugula, peas and Swiss chard 10.8.11|
It always amazes me how fast things grow–especially peas and cabbage. I’ve now learned peas like the cooler weather. I always had trouble with them in the summer and now they’re going wild.
Hopefully this will inspire you to plant some veggies of your own. You don’t need a lot of space–in fact, herbs would do great in small pots. Give it a try! It makes cooking and eating so much more fun.