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ANGELO’S ARUGULA SUMMER SALAD
2 cups fresh organic wild baby arugula 3 ounces balsamic vinaigrette 4 slices freshly peeled oranges 3 ounces dried cranberries 3 ounces bleu cheese crumbles 4 cherry tomatoes, washed and sliced in half 6 ounces grilled chicken breast
Wash and dry arugula then place in a bowl. Pour small amount of favorite balsamic vinaigrette over greens and mix well. If more is still desired, repeat the process of adding small amounts of dressing and gently mixing. Transfer greens to a large serving dish and top with orange slices, cranberries, bleu cheese crumbles, cherry tomatoes and sliced grilled chicken breast. 7091-17 College Parkway, Fort Myers; 239-939-5344, monalisafortmyers.com