Ingredient Spotlight: Arugula

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Arugula Citrus Salad

Arugula gives this salad a flavor boost!Ingredients:

  • 2 cups arugula, rinsed & dried
  • 1/4 cup romaine lettuce, chopped, rinsed, & dried
  • 1 tsp extra virgin olive oil
  • Zest and juice of one lemon
  • Satsuma or clementine, peeled and segmented

Directions:

  1. Toss the arugula and romaine with the olive oil and pile into a tall stack on a dinner plate.
  2. Top the stack with the lemon zest and juice.
  3. Arrange the orange segments in and around the pile of greens.
  4. Serve immediately.

Chef’s Tips:

For an extra splash of color and flavor, top the salad with a few drizzles of balsamic vinegar glaze.

For milder flavor, use the zest and juice from an orange instead of a lemon.

Nutrition Facts:

Serving size: 1 salad. Contains 82 calories, 5 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 7 milligrams of sodium, 10 grams of carbohydrate, 2 grams of fiber, 1 gram of sugar, and 9 grams of protein.

Meet Arugula!

This soup may not win any beauty contests, but it has a top-notch flavor!Arugula is a curly, peppery green that is perfect served either hot or cold. This makes it an especially versatile leafy green that can play a starring role on your weekly menu.

Arugula dresses up any salad, giving it an extra touch of class. Try the clementine salad above for a great example of what arugula brings to the table!

Arugula also enhances pastas and soups. Why not make some pasta fresca or whirr up a batch of winter green super soup?

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