easy arugula salad recipe
I couldn’t think of a healthier way to mark my 400th blog entry other than with an easy arugula salad recipe. I also include a roasted garlic balsamic vinaigrette recipe as well. From stacking up on all those carbs and calories from soups, meat dishes, and dairy to desserts, an a unique but easy arugula salad recipe is very necessary. I normally would be content with a fresh crisp garden salad but I always welcome new and creative ideas to spruce a salad up by just a notch. I live on cut-up veggies daily but I wanted to add an exotic twist to my salad. Having not tried arugula in a long while, I wanted to incorporate my own variation in which I subsequently did.
Arugula, or salad/garden rocket, is a nutritious green-leafy vegetable belonging to the Brassicaceae family – cauliflower, kale, cabbage, mustard greens, etc. Sometimes, arugula is referred to it’s scientific name Eruca sativa. Loaded with nutrients and minerals, this vegetable has no shortage of healing properties. Arugula is also a great source of folic acid and vitamins A, C and K. As one of the best vegetable sources of Vitamin K, this leafy vegetable provides a boost for bone and brain health. Arugula is not only great for maintaining a healthy weight but it’s also thought to be a powerful aphrodisiac 😉
Commonly used as a salad green, this aromatic spicy leaf is often mixed in with other vegetables with milder flavors. I sometimes like to counteract the peppery aftertaste of arugula with a roasted garlic balsamic vinaigrette, especially for this particularly easy arugula salad recipe. Other people like to sprinkle Parmesan cheese or mix in goat cheese. Or they sometimes throw in candied chopped pecans. I would have used either option if I had access to any of these ingredients. I also tossed in some mushrooms and radishes as well but you can use any vegetable of your choice. Arugula is not only limited to salads. I may use leftovers for an arugula pesto dressing, dip, or pasta sauce depending on how adventurous I am feeling. I recently used some of them to make an arugula mushroom tortilla pizza for lunch. Scrumptious!
For this recipe, you will need:
- 6 oz baby arugula
- 1 red onion sliced
- 1 cup of chopped or sliced mushrooms
- Handful of baby radishes sliced
For the roasted garlic balsamic vinaigrette recipe, you will need
- 1 head of garlic roasted peels removed
- 4 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper for taste
Place vegetables in a salad bowl. For the vinaigrette, place ingredients in a food processor. While processing, drizzle in some water till achieved the right consistency. Toss gently to coat and serve.
Yields 4 servings