Pbenjay's Blog

Tasty Tidbits Tuesday

So the lazy hazy crazy days of summer are over and some people actually expect you to go back to the office.  What a bummer especially when one of the chief joys of summer at the shore was eating tons of fresh fruit; juicy peaches that DID run down your arm, musky cantaloupe so sweet in your mouth, and of course Jersey  Tomatoes!  Well there are still fresh tomatoes to be had and I say enjoy them while you can because in two months they’ll be serving tinted styrofoam balls.  This is a great dish to make and divide into two containers and take it to work!!!

I use Progresso

3 oz. baby arugula (about 4 cups)

2 scallions,thinly sliced

1 can (15oz) chickpeas, rinsed and drained

1 cup cherry tomatoes halved

1/4 cup walnuts, toasted if desired

2 TBS red wine vinegar

2 TBS olive oil

coarse salt and pepper

Divide evenly between two airtight containers. Layer arugula, scallions,chickpeas, tomatoes and walnuts and refrigerate up to overnight.

In two more airtight containers, divide vinegar and oil for vinaigrette: season with salt and pepper. Cover and store at room temperature. To serve shake vinaigrette in containers and to combine and pour over salads and toss.  Serves 2

recipe courtesy of Martha Stewart Every Day Food