Raspberry Arugula Polenta Salad
Use instant polenta in tubes to make this main dish salad, with arugula and raspberries!
Ingredients
- 1 tube pre-cooked organic polenta
- 3 handfuls arugula not huge handfuls
- 4 tablespoons olive oil divided
- 2 teaspoons honey
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup crumbled goat cheese
- salt
- freshly ground black pepper
- 1 cup Driscoll's organic raspberries
Instructions
- Slice polenta into 1/2 inch thick rounds. Pour 1 tablespoon olive oil into a skillet and bring to medium high heat. Add 1/2 of polenta rounds, so you don't crowd them. Sprinkle with salt. cook for 3 minutes, then flip and cook other side for 3 minutes. Repeat with remaining rounds.
- Toss arugula with remaining 2 tablespoons olive oil, honey, lemon juice, goat cheese, and 1/4 teaspoon salt.
- Arrange polenta in an overlapping circle on a plate, and place arugula mix in center. Top with raspberries, and a few good cracks of black pepper. Serve.