Arrugula Romaine salad

The farmers market has shrunk for the winter but there's still summer produce available, especially from the vendors south of San Jose.

Four chives of green onions (green portion only) cut small. Put into a small bowl. Pour three tablespoons vinegar over and add 1/4 tablespoon mustard. Mix

Two cups arrugula
Two cups chopped romaine
Four carrots cut small
Two tomatoes cuts in half inch cubes
One red pepper cut small
Salt and pepper to taste.
Two tablespoons olive oil.
Toss.

Mix with chive-vinegar-mix.

Top with one apple cut small, one jicama cut small, and (optional) one cup brown rice.
Shred feta cheese to cover before serving.

Winter arugula with marinated onions

Don't be shy about mixing flavors with arugula. But watch out for the lemon and vinegar.

Mix half a lemon, equal part white wine vinegar, one teaspoon sugar, and half a teaspoon salt or to taste. Stir until the sugar dissolves.
Chop half a red onion into one inch strips about an 1/8” wide.
Mix with dressing and turn over occasionally for an hour.
You can also use a yellow onion but marinade it overnight.

Half pound arugula common this time of year at the farmers market.
Two tablespoons olive oil. Toss.

Two oranges and or one apple cut into small pieces about half inch long.

Mix fruit with arugula. Add marinated onions. Add a teaspoon of the marinade. Add a handfull broken walnuts. Toss together. Taste a leaf and add more marinade if needed.

Optional- add a farmers cheese or a goat cheese crumbled.

Serves four.