The arugula (rocket) imparts a delicate peppery taste to this simple and healthy salad.

1½ cups roughly torn romaine (cos) lettuce

1½ cups arugula (rocket)

10 cherry tomatoes—halved

2 tablespoons pinenuts— toasted if desired

1½ tablespoons lemon juice

1½ tablespoons extra virgin olive oil

½ clove garlic—minced (crushed)

a pinch each of salt and freshly ground black pepper

MIX the lemon juice, olive oil, garlic, salt and pepper together in a small bowl. COMBINE the romaine lettuce, arugula and cherry tomato halves with the dressing in a salad bowl and sprinkle the pinenuts over the top.

Baked Feta & Walnut Salad. A rustic salad from Greece with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing.   Tuna, Olive & Tomato Salad with Romesco Sauce. Chunks of tuna, tomato wedges and olives served on a bed of lettuce and liberally drizzled with a robust Spanish red pepper and almond sauce.   Mediterranean Salad. A selection of Mediterranean-style vegetables tossed with a lemon and olive oil dressing.

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