Reviewed: Oct. 15, 2007

Excellent! The flavors blended wonderfully! Arugula can taste bitter if you don't have the right balance of flavors and this recipe is perfection! I did add some dried cherries as another reviewer suggested and did not use the avocado. Thanks for an awesome salad!!

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PETRIE27

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Aug. 15, 2007

I made this salad last night with some organic arugula. I used sesame seeds instead of pine nuts, but kept everything else the same. It was fast and extremely tasty!

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lwhetstone

Cooking Level: Intermediate

Home Town: Telford, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Jul. 19, 2007

I made this for my al fresco dinner party and omitted the avocado and added some thinly sliced, cooked beefalo steak. We all loved it.

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Mrs. Martin

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

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Reviewed: Jun. 22, 2007

This is a great salad and is so simple to make. And just in time for summer when the farmer's market is in full swing! I used normal tomatoes because I didn't have cherry tomatoes on hand and used toasted the pine nuts to bring out the flavor. I also added cranberries, which I think are a must. The sweetness compliments with the spicy/bitter arugula. My one last suggestion to let this salad sit for a few minutes. It tastes better that way. This is a keeper. I'll definitely make it again.

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SMARIGOLD717

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 15, 2007

This is fabulous! I couldn't find arugula so used other greens. Instead of tossing all ingredients together, I arranged the greens, tomatoes, pine nuts, parmesan and dried cranberries (rather than avocado) on individual plates. I combined the oil and vinegar, salt and pepper and drizzled this over the top. My husband raved. Will definitely make this one again.

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AUNT MAMIE

Cooking Level: Expert

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Reviewed: Jan. 24, 2007

Very simple and very, very good. Good enough for company.

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Jan. 15, 2007

Served this with the Mushroom and Leek soup on this site - Fabulous! I did add a handful of dried cherries - as other reviewers recommended - which added alot of flavor and was really nice with the arugula. This is a keeper.

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BDA Mama

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Reviewed: Jan. 14, 2007

Wow - this is delicious and easy - will make very regularly!

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Carrbabes

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Reviewed: Dec. 5, 2006

I had a difficult time finding the Arugula, but I did at a store that I normally do not shop in. It was well worth the hunt because this was quick and easy... AND it tasted great!

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quadzero

Home Town: Le Mars, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 24, 2006

This was really good! I used romain and iceburg lettuce instead. Also peanuts because i didn't have pine nuts. Great!

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ETHEL43BABEE

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Reviewed: Oct. 18, 2006

UNBELIEVABLE. The Parmesan and the dressing go together perfectly and really complement the zippiness of the arugula. I used a homemade nut/seed mix (pumpkin seeds, roasted soy nuts, walnuts) instead of the pine nuts because I didn't have them, and it was still great. I also added dried cherries for color and a touch of sweetness - just the thing! You could also use craisins. The presentation was beautiful and the taste was out of this world. I couldn't get enough of it!

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Sep. 30, 2006

I make this all the time and everybody loves it.

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HEATHBASS

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2006

I love this salad and it is my favorite!! I will make it again and again. I tried it out on my mom and sister's family and they also like it-

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loriann

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Sandusky, Ohio, USA

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Reviewed: Jul. 24, 2006

This makes a very tasty salad. Although I didn't have Arugula lettuce, I substituted it for spinach...yummy.

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Jr. Barns

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 10, 2006

This is a very good salad! My store didn't have any arugula (crazy, I know) so I used a bag of mixed baby greens that included arugula. It worked very well. I loved the flavors in this salad. Everything went great together. The parmesan, the pine nuts (which I toasted about 30 minutes prior to making this, in order for them to cool) and the dressing. So easy too! It's great to have a use for my grapeseed oil. I enjoyed shaking this in my bowl too. Great recipe!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2006

As a salad lover, i have to say this is my new favorite. Quick and easy, yet tastes delicious. I also toasted the pine nuts just to bring out their flavor a bit more. Perfect!

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april100

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Reviewed: May 18, 2006

i love making this salad because it's very easy and tastes wonderful. it's very light and goes well with so many meals. it looks fancy too!

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somaluna

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 12, 2006

Very nice side salad for Italian dishes or savory pies. Like another reviewer said, it's even better when the parmesan is sliced, not grated. Didn't use the avocado because I couldn't find any ripe ones for a last minute side dish but I will next time...

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Apr. 10, 2006

I made the stupid mistake of buying arugula at the store - what was I thinking? - and it was practically tasteless. Although you could make this recipe work with any kind of lettuce, I'm going to try again in the summer when I can use my own homegrown arugula leaves. Thanks anyway!

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