alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Rocket Greens, Grapes, Goat Cheese and Hemp Hearts

    Share

    Rocket Greens, Grapes, Goat Cheese and Hemp Hearts

    1 Tbsp (15 mL) freshly squeezed lemon juice
    2 tsp (10 mL) Dijon mustard
    3 Tbsp (45 mL) extra-virgin olive oil
    Salt and freshly ground black pepper, to taste
    1 - 10 oz (300 g) package baby arugula leaves, washed and dried
    3/4 cup (180 mL) seedless red grapes, halved
    2 oz (60 g) plain goat cheese, crumbled
    2 Tbsp (30 mL) capers, rinsed and drained
    1/4 cup (60 mL) hemp hearts

    Advertisement

    Combine lemon juice, mustard, oil, and seasonings in bowl. Whisk to blend. Add arugula leaves and gently toss with dressing to coat. Sprinkle with grapes, goat cheese, capers, and hemp hearts.

    Serves 4.

    Each serving contains:
    185 calories; 4.5 g protein; 16 g fat (5.9 g sat. fat, 0 g trans fat); 4.1 g carbohydrates; 0 g fibre; 233 mg sodium

    source: "Show-Stopping Toppers", alive #330, April 2010

    Advertisement

    Rocket Greens, Grapes, Goat Cheese and Hemp Hearts

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.