Arugula salad with plantains, pistachios and feta cheese
I created this salad by complete accident. I had a craving for a good-hearty salad one afternoon, but didn’t have much on hand. If I lost you at "craving a salad" stick with me, this one is worth hearing about.
Anyhoo, the only ingredients I had in the refrigerator at the time were arugula and feta cheese, well that's boring! So, I grabbed the one ripe plantain I had and by the grace of God I found an untouched container of pistachios in my son's lunchbox - score! Somehow I was able to create a deliciously satisfying salad.
- 5 oz. arugula washed and dried
- 2 tbsp. pistachios (shelled)
- 1 plantain sliced and cooked (see cooking instructions below)
- 2 tbsp. feta cheese
- juice of 1 lemon or lime
- juice from 1/2 an orange
- 2 tbsp. olive oil
- Place arugula in a large bowl.
- Season with salt and pepper.
- Toss to make sure the leaves are well coated.
- Add pistachios, toss again
- Pour juice from the lemon and orange on top of salad, toss then add oil olive and toss once more.
- Place plantain slices on top and sprinkle with feta.
Note: You can build up this salad by adding sliced avocado, tomatoes, sliced red bell peppers and fresh cilantro - Sadly, I had none of that on the day I craved a salad.
Cooking a plantain. Typically plantains are fried (that's the right way to do it), but for this salad and as a quick and easy method, I bake them.
- Preheat oven to 400°F.
- Coat a nonstick cookie sheet with cooking spray.
- Peel the plantain.
- Cut each plantain on the diagonal into 1/2 inch slices.
- Arrange in single layer, season with salt, and drizzle with olive oil
- Bake, for 10-15 minutes, until plantains are golden brown and very tender.