Arugula Bread Salad

  • Yield : 6 servings
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

  • Antioxidant Fruit Salad


  • 3 tablespoons Balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt.
  • 1/4 teaspoon ground black pepper
  • 1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons
  • 1 tablespoon extra virgin olive oil
  • 1 fresh minced clove
  • 3 or 4 slices rustic bread, day old works great!
  • 4 cups loosely packed arugula, washed and dried
  • 1 cup fennel bulb, cored and thinly sliced
  • 1/3 cup roasted bell pepper, 1/4 inch thick strips
  • 1/4 cup pinenuts, toasted
  • 1 1/2 cups seedless green or red grapes, picked from stem and rinsed
  • 1/4 cup parmesan cheese, shaved or grated


Step 1

In a small bowl whisk together dressing ingredients.

Step 2

Place red onions in baking dish lined with foil. Drizzle with 2 tablespoons of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees F for 30 minutes. Remove from oven and let cool.

Step 3

Mix 1 tablespoon of olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl, and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *