| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook’s Note
- Olive oil, for drizzling
- 3 cups packed arugula
- 1/3 cup toasted pine nuts
- 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool.
- In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately.
- *Cook’s Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 327 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 297 mg |
Reviews
It was a hit. For variation I have mixed the arugula w/spinach and romaine.
So simple, yet add some spice to your oil (I.e., garlic powder, rosemary, dried ground tomato, etc.)
Terrific. Used raisons because we had no cranberries on hand. The key is the homemade croutons in my opinion.
We didn’t make the hens, but wanted to try the salad so we made our dressing using the same ingredients. I wasn’s sure how it would taste, but I must tell you, you have to try this. It is so delicious and the flavors come together so well. We used dried cherries instead of the cranberries because that is what we had on hand. It was so good, that I made it again last night.. Idid purchase hens at the store so we’ll try the entire recipe this weekend.
I served ths at a very special dinner and everyone loved it. Didn’t cook the cornish games hens therefore didn’t have the pan juices needed so sauteed one chopped shallot in 1 tablespoon of olive oil then used low sodium chicken stock and added zest of one lemon and small orange, 2 heaping tablespoons of dried cramberries and about an 1/8 cup of Marsala wine. Simmered for about 20 minutes. It was wonderful! I also used Thyme in place of the Rosemary for the croutons and used a sourdough baguette. I would definateley be making this again!
My 13 yr old is one fussy kid, but she loved it! The concept seemed strange, but honnestly it was very tasty. I would use a little more of the pan juices next time. The leftovers were even good the next day!