Arugula Salad with Feta, Pine Nuts, and Berries

The feta cheese in the salad provides protein and calcium. Hint: if you can buy the feta in bulk from a Greek, Persian, or other Middle Eastern deli, do it! Packaged feta will do, but feta from the deli case tastes better. Pine nuts are a good source of B vitamins, folate, niacin, thiamin, riboflavin, and manganese. You can buy pine nuts pre-toasted. Leafy green arugula and extra virgin olive oil provide anti-inflammatory properties as do the berries. The salty feta and the sweet berries play beautifully together!

Serves 4

Ingredients
1 cup Greek feta cheese, cubed
½ cup extra virgin olive oil, divided
½ tsp. dried Greek or Italian oregano
8 cups arugula (or spinach)
2 Tbs. fresh lemon juice
Freshly ground pepper to taste½ cup toasted pine nuts
½ cup (or more) fresh blueberries, figs, or strawberries

Instructions
1. Place the feta cheese in a bowl.
2. Pour ¼ cup olive oil over the cheese and add the oregano. Marinate the cheese for 20 minutes, stirring occasionally to coat evenly.
3. In a large bowl, combine the arugula (or spinach), lemon juice, remaining oil, feta cheese, and pepper. Toss gently.
4. To serve, divide the salad among 4 shallow bowls or plates. Sprinkle each with the pine nuts and the berries.