Recipe courtesy of Sargento Foods Inc.
Episode: Sargento
Print
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 tablespoons sherry vinegar or white wine vinegar 
  • 1 tablespoon finely chopped shallot or sweet onion 
  • 1 teaspoon Dijon mustard 
  • 1/4 teaspoon salt 
  • One 5- to 6-ounce package baby arugula or mixed baby greens 
  • 1 1/2 cups (6 ounces) Sargento(R) Shredded Reduced Fat Sharp Cheddar Cheese 
  • 3/4 cup chopped pitted dates 
  • 1/2 cup coarsely chopped walnuts, toasted 
  • Freshly ground black pepper, optional

Directions

Whisk together the oil, vinegar, shallots, mustard and salt in a very large bowl.

Add the arugula; toss well. Add the cheese, dates and walnuts; toss well and transfer to serving plates. Serve with freshly ground black pepper if desired.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Orzo Salad with Corn, Arugula and Cherry Tomatoes

Recipe courtesy of Tiffani Thiessen

Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan

Recipe courtesy of Tiffani Thiessen

Crunchy Parmesan Chicken with Arugula

Recipe courtesy of Bobby Deen

Laura's White Pizza with Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Carrot Salad

Recipe courtesy of Bobby Flay

Potato Salad

Recipe courtesy of Patti LaBelle

Colorful Corn Salad

Recipe courtesy of Tiffani Thiessen

Trending Videos

Brunch Bonanza

So Much Pretty Food Here