Let’s cook!

Anti-Pasta Salad

1/4 medium red onion, minced

1 (15 oz) can chickpeas, rinsed and drained

3/4 cup roasted red peppers, chopped

1 (6oz) jar artichoke hearts, rinsed, drained

2 cups baby arugula

1 cup fresh flat leaf parsley, finely chopped

1/4 cup kalamata olives, pitted

1/2 cup freshly shaved parmesan cheese

1/4 cup fresh mozzarella cheese, diced into small cubes

Dressing:

1 garlic cloves, peeled

1 teaspoon kosher salt

1 teaspoon fresh grated orange zest

2 tablespoons white wine vinegar

1/3 cup olive oil

fresh black pepper

To make the dressing, smash the garlic cloves. Sprinkle with 1/2 teaspoon of salt and mash into the garlic till almost like a paste. Put the paste into a bowl and add orange zest.

Add fresh black pepper and vinegar.

Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, yet slightly thick dressing.

In another bowl add onion and chickpeas.

Now add red peppers and artichoke hearts.

Now add parsley and olives.

In a salad bowl add the arugula.

Add the other veggies to the bowl and the salad dressing.

Toss and time to plate. Serve with the fresh shaved cheese.

Here is a close-up:

Now you have a nice refreshing salad to add to your armor of kitchen recipes!

Tomorrow will be my night off since Jen has dinner with the girls. I am working on the menu for your anniversary dinner this weekend!

Happy Cooking!