Go Back
–+ servings
Print

Rocca Salad w Easy Dressing

Arugula salad made in 10 minutes using simple ingredients! So fresh, crunchy, tangy & tasty!
Course Main Course, Salad, Side Dish
Cuisine Lebanese, Middle Eastern
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 175kcal
Author Tajda Ferko

Equipment

  • Knife & chopping board
  • Large mixing bowl
  • Kitchen cups or scales
  • Small bowl

Ingredients

Salad

  • 12 grape tomatoes or cherry tomatoes
  • 3 cups arugula rocket
  • ⅓ pomegranate seeds only
  • 8 small mint leaves
  • ½ cup walnuts toasted

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • ½ tablespoon lemon juice
  • salt & pepper to taste
US Cups - Metric

Instructions

  • In a small bowl, mix all your dressing ingredients. Set aside.
  • Prepare/chop the tomatoes in quarters and wash the arugula if required.
  • Grab a large bowl and add all the salad ingredients to it. Toss to mix.
  • Drizzle with dressing and give it one final mix.

Notes

  • Tip 1 - If you can, buy pre-washed arugula leaves. This will save you some valuable time.
  • Tip 2 - In case you need to wash the salad, a salad spinner comes in really handy!
  • Tip 3 - If you've just toasted the walnuts, let them cool down a little before adding them to the bowl. 
  • Tip 4 - Use a large enough bowl - too big is better than too small. 
To store - Store the salad and the dressing separately. Place them both in airtight containers and eat within 3 days.

Nutrition

Calories: 175kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 9mg | Potassium: 322mg | Fiber: 3g | Sugar: 8g | Vitamin A: 869IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 1mg