Just Can’t Get Enough

November 3, 2011 § 4 Comments

Do you ever order the same dish again and again?  At my gym’s cafe, I’d order a “Spinach Salad” almost every single time and the woman at the counter will give me a smile, already predicting the order.  Not that there’s nothing else that is worth ordering… I simply love this salad to pieces even if in most days, there really isn’t a single leaf of spinach on it.  Sometimes I’d get a plate of mixed greens or a mix of spinach and arugula… so I do get the variety in that sense.  But whatever the greens are, it has become a staple lunch order when I’m at the gym.

It’s really not the greens but what goes with it that I love.  Imagine… sweet caramelized apples and raisins with chunks of blue cheese and bits of bacon.  A winner through and through, don’t you think?  But because I can have that prepared for me once or twice a week, I thought to use this as inspiration instead.  I loosely adapted Donna Hay’s recipe and came up with this terrific salad.  It has the same sweet-savory combination that goes so well with the peppery taste of Arugula but with an added crunch from the walnuts.

Caramelized Apples and Arugula Salad

(adapted from Donna Hay’s The Instant Cook Cookbook)

Blue cheese and the sweet, buttery apple dressing contrasts well together, add in the peppery tang of the Arugula – perfect.  If walnut’s not your thing, almonds are great too.

What You Need:

  • 60 grams (2oz.) butter
  • 3 tablespoon red wine vinegar (apple cider should be good too)
  • 1 tablespoon brown sugar or 2 tablespoons coco sugar
  • 1 med size apple, peeled and thinly sliced
  • ¼ cup walnuts
  • Rocket (Arugula) leaves
  • Romaine lettuce
  • 25 grams soft blue cheese, cubed

What you do:

  1. Place the butter, vinegar and sugar in a frying pan over medium heat.
  2. Add the apple and walnuts and cook for 4 minutes or until apples are just soft.
  3. Place the leaves on serving plates and top with the apple and walnuts.
  4. Spoon over the pan juices and top with the blue cheese.



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§ 4 Responses to Just Can’t Get Enough

  • Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do. Great photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com

    It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

    Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

    We have a very easy to follow step by step photo guide to help you get started…

    Please take a look. If you have any ideas or questions, please do not hesitate to write


  • ewok1993 says:

    i can’t blame you for ordering the same dish over and over again.

    i order the same burrito at this little taqueria where i go almost weekly. like you there are other items on the menu that are equally delicious, but this specific burrito just floats my boat 🙂

  • Dulce Dough says:

    I often order the same thing over and over! I tend to go with what I love and know is good. Your salad sounds wonderful! I love the combo of apples and walnuts.

  • Greetings and you are in! Thank you for your first submissions to eRecipeCards.com. Hope you have many more of your back stock still to be added and even more; hope you make us a habit.

    I have a tutorial on the site that shows the easiest way to get photos and your blog posts up and on…

    Also, we have set up your own personal recipe page showing just the recipes that you submit. An easy way to keep track of the ones you want to re-cook, or a great way to direct people to what you have been cooking. Keep in mind that everything links back to your blog… here’s your personal recipe page.


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