Arugula, Radish, Cucumber, and Olive Salad with Balsamic Vinaigrette

This recipe for arugula salad with balsamic vinaigrette is from The Good Neighbor Cookbook, by Sara Quessenberry and Suzanne Schlosberg.

Authors Sara Quessenberry and Suzanne Schlosberg write:

Salads are often an afterthought, but when you toss in just the right ingredients, a green salad can be the most memorable part of the meal.

arugula salad with balsamic vinaigrette

Cooks&Books&Recipes Editors:

I had no reason to make any of the good neighbor recipes: as of today, no one is moving in next door or having a baby or suffering from a sickness or coming over for book club. But that’s today. The next time any of these situations arise, I will know exactly what to cook and how to present it. In the meantime, I decided to test some salad recipes, for the basic reason that I’m stuck in a salad rut and it’s summer. In the Bringing Home Baby chapter are Three Green Salads and Three Vinaigrettes: (1) Butter Lettuce Salad with Toasted Pine Nuts, Herbs, and Citrus Vinaigrette, (2) Caesar-Like Salad with Croutons and Caesar-Like Vinaigrette, (3) and the salad featured here. We tried all three. We’re officially out of our salad rut.

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Arugula, Radish, Cucumber, and Olive Salad with Balsamic Vinaigrette

Featured Recipe From: The Good Neighbor Cookbook: 125 Easy and Delicious Recipes to Surprise and Satisfy...

Yield: Serves 4

Prep Time: 15 Minutes

Total Time: 15 Minutes

Ingredients:

• 2 bunches arugula (8 cups), stemmed
• 2 scallions (white and light green parts), chopped
• 4 radishes, thinly sliced
• 1 Kirby cucumber, quartered lengthwise and sliced
• 1/4 cup Kalamata or oil-cured black olives, pitted
• 4 to 5 tablespoons Balsamic Vinaigrette (recipe follows)

Balsamic Vinaigrette, Makes about 1 1/2 cups

• 2 teaspoons Dijon mustard
• 1/2 cup Balsamic vinegar
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions:

In a large bowl, toss the arugula, scallions, radishes, cucumber, olives, and the vinaigrette.

In a medium bowl, whisk together the mustard, vinegar, oil, salt, and pepper.

Cook's Tip: This is enough vinaigrette for for five or six salads. Store in an airtight container for up to one month.

© 2011 Sara Quessenberry and Suzanne Schlosberg

Reprinted with permission from The Good Neighbor Cookbook: 125 Easy and Delicious Recipes to Surprise and Satisfy the New Moms, New Neighbors, Recuperating Friends, Community-Meeting Members, Book Club Cohorts, and Block Party Pals in Your Life! by Sara Quessenberry and Suzanne Schlosberg (Andrews McMeel Publishing)

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