I usually avoid supermarket ready made salads like the plague. You know the ones…plastic containers filled with withered lettuce and mushy veggies that have been sitting for just a little too long? Yes those. Well, to my surprise, I found a gem last week. It was tough to try to eat balanced meals last week when we were having work done in the house. There wasn’t a lot of room in the tiny fridge we have downstairs so meals last week were a bit…odd. Anyways, I had to run to the grocery store for some other things, and realized I was incredibly hungry. The salads were calling my name and I couldn’t understand why. I carefully picked one out and with much trepidation, brought it home to eat (in my basement :). When I opened the container, the withered greens were nowhere to be found, but instead found tender peppery arugula, smoky red peppers, hearty artichokes, flavorful calamata olives and tangy gorgonzola cheese. To top it off was this delicious, creamy basil dressing that was so good! I loved it and once I got my kitchen back, I recreated it, adding a few things here and there. It is a really good salad. Perfect for lunch or even with grilled chicken or fish for dinner. I am sure this will become one of your favorite salads!
Milano Salad
4 cups arugula
1 1/2 cups cooked small pasta, rinsed with cold water (I used tortellini but any pasta will do)
1/2 cup roasted red peppers, thinly sliced ( I just bought a jar of them but you could roast them yourself)
1 cup artichoke hearts ( I just buy the canned, but you can use frozen and let them thaw)
1 cup peeled and quartered cucumbers
1 cup cherry tomatoes, halved
1/2 cup calamata olives
1/2 cup gorgonzola cheese, crumbled
Creamy Basil Dressing:
1/4 cup fresh basil leaves
1/2 cup mayonnaise
1/2 cup plain greek yogurt
1/2 cup buttermilk
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
black pepper to taste
Combine salad ingredients in a large bowl. Mince basil leaves by hand or pulse in a food processor. Transfer to a small bowl, salad dressing cruet or mason jar. Add mayo, yogurt and buttermilk. Shake well or whisk. Add salt, pepper and spices and shake or whisk to combine. Serve dressing over salad.
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