Take it from me, bite after bite of cookie dough or muffin batter, mixed in with a few bites of chopped vegetables or sourdough pancakes before I stick them in the freezer is not satisfying. I either end up with a major sugar crash or a headache. A few weekends ago, I was determined to avoid this. In the middle of a major cooking/baking session, I took a break and threw together this salad. It was quick, it was easy, and it was oh-so-good. Even better, it kept me satiated while I knocked out a few more hours in the kitchen (let's be honest though, samples still took place!).
One Year Ago: Cinnamon Pecan Coffee Bundt Cake
Two Years Ago: Fresh Peach Salsa
Arugula Salad with Mango, Cashews, and Goat Cheese
inspired by Adventures in the Kitchen
-2-3 cups arugula
-1 mango, sliced into thin strips
-1/4 cup roasted, halved cashews
-goat cheese (as much as you like!)
for the vinaigrette:
-1 tbsp olive oil
-1-2 tbsp honey
-2 tbsp white wine vinegar
-juice from half an orange
-salt & pepper
1. In a small bowl, whisk together olive oil, honey, white wine vinegar, and orange juice. Season with salt and pepper to taste.
2. In a separate, larger bowl, add arugula, mango, cashews, and goat cheese. Toss with dressing and eat immediately.