Lunch: Arugula Salad with Olives, Feta and Dill
Ingredients
1 red onion, very thinly sliced
1 garlic clove, minced
1 cup pitted kalamata olives, coarsely chopped
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons red wine vinegar
Salt and freshly ground pepper
3 tablespoons chopped fresh dill
1 cup crumbled Greek feta cheese (5 ounces)
14 ounces baby arugula (20 cups)
Instructions
In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
