When entertaining I think it’s really special to make your own salad dressing.
I’m not a huge fan of full-fat vinaigrettes, so to stretch the dressing out I add a bit of water.
This arugula salad is one of my favorites.
Thanks for stopping by, and happy hump day!
peaches & cake
Arugula, Grape, and Feta Salad
Adapted from Food Network Magazine
2 tablespoons good-quality balsamic vinegar
1 tablespoon water
½ medium shallot, minced
1 teaspoon fresh thyme
¼ tsp. freshly ground pepper
Dash of salt
2 Tbsp. extra-virgin olive oil
¾ cup red seedless grapes, halved
5 oz. chopped baby arugula (about 4 heaping cups)
1 heaping cup chopped green leaf lettuce
3 oz. crumbled reduced-fat feta cheese (about ¼ cup)
Combine the vinegar, water, thyme, ¼ teaspoon pepper, and a dash of salt in a medium bowl. Whisk in the oil. (Or combine all the dressing ingredients in a food processor and pulse until blended.)
Add the dressing to the arugula, lettuce, grapes, and feta, and toss to coat (being careful not to overdress).