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RECIPES

Baby Arugula Tossed Salad with Creamy Cucumber Dressing

servings
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Ingredients

2-1/2 qt. Baby arugula
3/4 qt. Carrots, julienned
1/2 qt. English cucumbers, thinly sliced
1/2 qt. Cherry tomatoes, cut in half
1/4 cups Radishes, thinly sliced
1/4 cups Scallions, cut diagonally into thin slices
1/4 cups Pancetta, diced, cooked
1 qt. Croutons
1/4 cups Kraft Shredded Parmesan

Instructions

Preparation Steps
  • For each serving:
  • Combine
    2-1/2 cups (625 mL) arugula, 3 Tbsp. (45 mL) carrots, 2 Tbsp. (30 mL) each cucumbers and tomatoes, and 1 Tbsp. (15 mL) each radishes and scallions. Add 3 Tbsp. (45 mL) dressing; toss to coat.
  • Plate
    Salad; top with 1 Tbsp. (15 mL) pancetta, 1/4 cup (50 mL) croutons and 1 Tbsp. (15 mL) cheese.
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