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What a nice three day weekend! It felt so good to not only have pleasant weather here in NJ, but to not be sitting in front of a computer. Between work and freelance I usually put in a good 12 – 14 hours on a given day, this past weekend I logged no more than a handful of hours. Thank goodness, I think I was about to start glowing in the dark!
In NJ, Memorial Day weekend is usually all about heading to the Jersey Shore or to the pool. We did neither, instead just hanging out local with our little family, visiting with parents, and playing with Baby Boy. The only problem with these long weekends is it makes heading back to work harder. I like the work I do and the people I work with, but I definitely go through Baby Boy withdrawal after my weekends with him.
Anyway…When Rachel’s parents came to visit we made this delicious arugula salad. Pine nuts, cherry tomatoes, freshly grated Parmesean cheese, and a super simple to make salad dressing. Sharing it here with you because we’ll be making it again (already did) – hope you give it a try sometime soon!
Ingredients
- 4 cups young arugula leaves, rinsed and dried
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- kosher salt to taste
- freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 large avocado - peeled, pitted and sliced
Instructions
- In a large bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
- Divide salad onto plates, and top with slices of avocado.
Recipe from: All Recipes
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Welcome to The Keenan Cookbook! We're your hosts Chris & Rachel. 
I love bright, peppery arugula!
It does have a very distinctive taste! Went great with the Parmesan
i love arugula – and the simpler the better
Super easy and fast to make- great for hungry people who can’t wait for dinner!