Blogger Salad
Created by Bellizi RestaurantServes: 4
Course: Salad
Season(s): Summer, Fall
Ingredients
- 1 pound vidalia onions
- 4 ounces olive oil
- Sea salt to taste
- 4 ounces dried cranberries
- 12 ounces red peppers
- 3 ounces toasted slivered almonds
- 8 ounces cherry tomatoes
- 1 pound baby arugula
- 3 ounces Reggiano cheese
Instructions
Caramelize onions with salt in a sauté pan until golden. Take pan off heat and add cranberries, peppers, almonds and mix well; let sit for a few minutes to marry flavors. Transfer to a large bowl, mix in cherry tomatoes and arugula. Lightly toss again with Reggiano. Serve.
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