Arugula salad with cucumbers, feta, and mint
Serves 2
4 ounces fresh mint
6 tablespoons macadamia nut oil
2 tablespoons sherry vinegar
Salt
1 medium cucumber
4 radishes, trimmed
5 ounces baby arugula, washed and dried
2 ounces feta cheese, crumbled
Black pepper, freshly ground
12 small black olives (optional)
- Coarsely chop the mint leaves and place in a large bowl. Combine them with the oil, vinegar, and salt.
- Peel the cucumber and slice lengthwise into very thin slices. Then slice it again into long spaghetti-like strands. Slice the radishes as fine as possible.
- In a large bowl add the arugula, cucumber, and radishes. Add the vinegar and oil mixture and toss evenly to coat. Add the feta and black pepper and gently fold them through the salad.
- Distribute the salad among the plates, making sure that each plate has some of the ingredients.
- Top the salads with olives if desired.
Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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