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4th of July Picnic: Arugula Goat Cheese Salad

It’s Independence Day, and since the Food Safety News team is spread out across the country, we’re having another “virtual potluck” for our first 4th of July celebration.  

Our first virtual potluck was held on Memorial day this year and was a huge success so we’re hoping for a nice follow-up today.

Michelle is bringing lobster, Dan is bringing ribs, Denis is bringing his mom’s Jell-O salad, Suzanne is bringing banana bread and mud pie, and Helena is bringing an arugula and goat cheese salad.  We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.  

Note:  Food Safety News is observing Independence Day on July 5.  We will return to our regular publishing schedule Tuesday.

Have a safe 4th of July!  

The Food Safety News team.

Helena’s Arugula Goat Cheese Salad

This salad is delicious and simple, which pretty sums up my cooking philosophy. Make it for lunch – or bring it to a BBQ! 

arugula salad.jpgIngredients:

Large bunch of arugula

3/4 cup crumbled goat cheese

1/2 cup roasted & salted sunflower seeds

2 oranges

Balsamic vinegar

Olive oil

Salt & pepper

Wash and tear the greens. Peel and slice one orange into bite-sized chunks. 

In a large bowl combine greens, orange slices, goat cheese and sunflower seeds to the greens. Slice remaining orange in half and squeeze both portions onto salad. Add approximately 3 parts olive oil, 1 part vinegar to complete dressing. Add a dash of salt and pepper and toss.

Bon appetit! 

Cooks note: I don’t care what the political pundits say, Arugula is not an “elitist” green. Arugula is my favorite because I love its spicy flavor (and I never pay more than $2.50 for a large bunch).

Photo by Helena Bottemiller.

© Food Safety News