American•healthy
Raspberry Arugula Polenta Salad
Use instant polenta in tubes to make this main dish salad, with arugula and raspberries!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Toss arugula with remaining 2 tablespoons olive oil, honey, lemon juice, goat cheese, and 1/4 teaspoon salt.
- 3
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.