Arugula is a wonderful leafy green.  Here are a bunch of ideas for salads, pesto and sandwiches using this green wonder. Enjoy!

Salads - Use about 8 cups arugula for each salad and add the other ingredients to taste. Dress lightly with olive oil, vinegar, and salt and pepper, or use your favorite bottled dressing.

  • Italian - Arugula, sliced radicchio, Parmesan cheese shavings, quartered artichoke hearts and pitted black olives.
  • Summer - Arugula, sliced beefsteak tomatoes, fresh corn kernels, fresh basil.
  • Steakhouse - Arugula, sliced steak, cucumber, chopped scallions, crisp bacon.
  • Sweet and Salty - Arugula, diced fresh apricot, crumbled feta cheese, toasted almonds.
  • California - Arugula, crumbled Gorgonzola, toasted pecans, dried cranberries.

Pesto - Puree 2 garlic cloves, 2 cups packed arugula, 1/2 cup olive oil, and 1/4 cup toasted walnuts. Add 1 tablespoon lemon juice; season with salt and pepper. Serve on grilled fish or chicken.

Sandwich - Layer slices of ripe peach, thin slices of Gruyere cheese, and a handful of arugula between 2 slices of whole wheat bread. Bake until cheese melts.


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