This is a nice combo of flavors and can be supplemented with fruit slices or carrots cut thin (if you are into that kind of thing).
6 cups of washed arugula (aka rocket, roquett)
1/2 cup chopped walnuts
1/3 pound feta cut in cubes or crumbled
If you don’t have baby greens, tear the leaves into little pieces and put in a pretty bowl. Toast the walnuts lightly. Toss into arugula. Add feta. Toss lightly. Dress with a light vinaigrette (preferable for it to have a mix of some balsamic vinegar, some red wine vinegar, salt, pepper and olive oil). Goddess dressing is also pretty good on this.
cookingfromthedavisfarmersmarket 