Arugula, Golden Cherries, Marcona Almonds, and Parmigiano

Arugula, Golden Cherries, Marcona Almonds, and Parmigiano
Staff Writer
Arugula and Cherry Salad
Ellen Silverman

Arugula and Cherry Salad

Though inspired by golden cherries from the farmers’ market, this pretty salad can be made with
any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet
and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of
sea salt can be substituted.

Click here to see How to Make Salads More Interesting.

4
Servings
506
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Pound fresh cherries pitted or 2 cups frozen pitted cherries, thawed and drianed
  • 1/2 Pound baby or wild arugula
  • 2 Ounces Parmigiano-Reggiano or Grano Padano, thinly shaved (about 3/4 cup)
  • 1/2 Cup Marcona almonds, coarsely chopped
  • 3/4 Tablespoons good extra-virgin olive oil
  • 1 Tablespoon white wine vinegar
  • Flaky coarse sea salt and freshly ground black pepper

Directions

Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.

Nutritional Facts

Total Fat
25g
36%
Sugar
38g
42%
Saturated Fat
14g
58%
Cholesterol
2mg
1%
Carbohydrate, by difference
68g
52%
Protein
4g
9%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
40mg
4%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
8µg
0%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Phosphorus, P
60mg
9%
Selenium, Se
7µg
13%
Sodium, Na
324mg
22%
Water
58g
2%

Arugula Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Arugula Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.