My husband was away on business for a few days, so I thought it’d be a good time to try some new Fall recipes.
Last night I tried a new quiche recipe for dinner, but it was a total flop. Not wanting to go for takeout, I took to my fridge to see what I could drum up. The day before I made this salad from Eat Yourself Skinny for a potluck brunch (totally delicious btw!!) and still had some leftover dressing, arugula and bleu cheese. I used these leftover ingredients and also added some pomegranate seeds and chopped walnuts.
As it turned out, my disaster quiche was a blessing in disguise — the salad was delicious! I’m not one to measure much (probably why my quiche failed), but here’s my recipe for the salad. I recommend eyeballing the ingredients like I did, though I wouldn’t suggest going too crazy with the bleu cheese because it can easily overpower the other flavors.
Pomegranate & Bleu Arugula Salad:
– Baby arugula
– Crumbled bleu cheese
– Chopped walnuts
– Pomegranate seeds
For the dressing (from Eat Yourself Skinny):
*I used just a small drizzle of this on my salad. You can cut the recipe down or keep the leftovers in the fridge for future salads.
– 3 Tbsp balsamic vinegar
– 1 tsp. Dijon mustard
– 3 Tbsp olive oil
– Salt and pepper, to taste