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Arugula Salad with Shaved Manchego


The sheep's milk manchego cheese adds bite to an already peppery salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2006


  • 1 to 2 teaspoons honey
  • 2 tablespoons white balsamic or white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 bunches arugula, about 1 pound total, well rinsed, thick stems removed
  • 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 4 ounces Manchego cheese


  1. In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.

  2. Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.

Reviews Add a comment

  • sarahcoles
    17 FEB, 2009
    Very light and tasty