top of page



Chopped Arugula Salad with Maple Balsamic Vinaigrette


5-7 oz arugula, coarsely chopped

sliced fruit such as apples, pears, grapes, strawberries, etc.

cubed or crumbled mild cheese such as chevre, feta, havarti, fresh mozzarella, etc.

roasted & salted pumpkin seeds or nuts


1/4 c. olive oil

1 T. pure maple syrup

2 tsp. balsamic vinegar

salt & black pepper to taste


Mix all dressing ingredients in small jar and shake until well blended. Or place in dish and whisk until blended. This amount is good for one salad. Double, triple, or quadruple and keep for several days. Just shake well before use.

Place chopped arugula in bowl. Pour dressing over and mix gently to coat all of the arugula, and it begins to wilt. Add fruit and cheese, mix and serve. Add roasted, salted pepitas or nuts to each serving. Enjoy right away, and eat it all! This salad does not make good leftovers.

Makes 4 servings as a starter, or 1-2 as a meal!


Recent Posts

See All

Eggplant Dip: 2 ways

1) Baba Ganouj 1 large Italian eggplant or 2-3 slender Asian eggplants ¼ - ½ c. tahini (roasted sesame spread) or sesame oil juice of 1 lemon, or to taste 1 clove garlic, minced ¼ c. chopped fresh par

Tomato Tian: 3 ways

1) Super Simple Tomato Tian Tomato Tian: Recipe by For the Love of 4 firm yellow/orange tomatoes 4 firm red/pink tomatoes Sea salt and freshly cracked pepper, to taste Drizzle of olive oil

Fresh Salsa

I love fresh salsa, and can eat it daily in peak tomato season! It is wonderful with chips, on tacos & burritos of course, but it is also great on eggs, on white fish or grilled chicken, in a wrap wit


Call 484-262-0675 or email us for more information on our CSA Membership.

bottom of page