"I first had a arugula salad like this in a trattoria in Italy," Jill Maninger says. "I reproduced it at home with great California avocados."
Sunset JUNE 2007
1. In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.
2. In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts and cheese.
Note: Nutritional analysis is per serving.
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