So, I thought maybe it wasn't fair to everyone who didn't comment that I was hoarding the amazing salad recipe I gave away to commenters a few weeks ago. I found this salad at a delightful little restaurant in Palm Springs (that I can't for the life of me remember the name of) last February and have been obsessed with it ever since...I recreate it with my own little tweaks about every 6 weeks, it seems. If you like what you see, leave a comment about other recipes you'd like showcased here and I'll see what I can do!
Yam and Arugula Salad w/ Citrus Dressing
Serves 8 as a side salad, or 4 as a main course
8 c (or one pound package) of baby arugula
2 large yams, baked, peeled, and cooled
⅓ c crumbled feta cheese (organic, if possible)
½ c chopped cilantro
1 large, organic green bell pepper, diced
1 recipe citrus dressing
In extra large bowl, layer half the arugula, half the yams, half the feta, half the bell pepper, and half the dressing. Repeat. Serve cold but store any extra salad undressed.
¼ c ruby red grapefruit juice, freshly squeezed
¼ c extra virgin olive oil
1 t grated ginger
½ t sea salt
½ t ground black pepper