Arugula Salad with Walnuts and Feta Cheese – Cevizli Roka Salatası

Arugula Salad with Walnuts and Feta Cheese – Cevizli Roka Salatası

Arugula is surely one of the Mediterranean salad favorites. In Turkey it is commonly served on the side by itself, with no dressing, as a mustary green to eat with kebaps and other main dishes. Arugula in that region has a much more mustardy taste than those sold in the markets in Southern California. To make up for the missing spicy taste, I use a salad dressing with mustard. Recipe for the salad dressing will yield much more than you would need for this batch. You can keep the unused portion in the refrigerator to use with other salads later.

Simple and quick to make, hope you’ll enjoy this salad.

Ingredients:

1 bag (5-6 oz) fresh baby arugula
1/2 cup walnuts, coarsely chopped
1/2 cup feta cheese, crumbled

For Salad Dressing:
1/2 cup olive oil
1 teaspoon dijon mustard
juice of 1 lemon
1 table spoon balsamic vinegar (optional)
1 clove garlic, crushed (optional)
Salt and pepper to taste.

Directions:
Prepare salad dressing first by mixing all ingredients and shaking well.

Wash and drain arugula. Remove excess stems. Place arugula, walnuts and feta cheese in a bowl. Add 1/4 cup of salad dressing, toss and serve.

Afiyet Olsun! Bon Appetit!

Coarsly chopped walnuts

Arugula cleaned, drained, excess stems removed

All ingredients tossed in a bowl

Arugula Salad with Walnuts and Feta Cheese – Cevizli Roka Salatası