Arugula is a pungent leafy green that is a zesty addition to any salad. While it can be used alone, it is best suited to being part of a selection of mixed greens including watercress and radicchio. Try this salad as a side dish to grilled chicken or your favorite barbecued sirloin steak recipe.
4 cups mixed greens including arugula
1/2 cup thinly sliced red onion
1/2 cup alfalfa sprouts
Salad Dressing Recipe
1/4 cup organic orange juice
1 tbsp freshly squeezed lemon juice
1 tbsp chopped fresh mint
1 tsp granulated sugar
1/2 tsp grated orange zest
1/4 tsp grated lemon zest
1 cup sliced fresh strawberries
Combine the arugula greens mix, red onions and alfalfa sprouts in your salad serving bowl. Cover with saran wrap and chill in the refrigerator. To make the salad dressing, use a separate small bowl and pour in the orange and lemon juices. Add the chopped mint, sugar and the orange and lemon zest. In (yet another) bowl, place sliced strawberries. Pour the citrus juice mixture over the strawberries, cover and refrigerate until ready to serve. Just prior to serving, pour the strawberry mixture over the arugula mix and toss gently. This recipe makes 6 servings of side salad with just 23 calories per serving. There is 1 gram of fiber, 5 grams of carbs and 1 gram of protein. Strawberries and dark leafy green (or purple) vegetables such as arugula combine to be an excellent source of folic acid and vitamin C.
Substitutions: This recipe is a great opportunity to try new things. Try mandarin oranges (drain them first) or pears for some or all of the strawberries. If you aren’t a fan of alfalfa sprouts, check out the produce section of your favorite supermarket for new varieties of sprouts. Radish and mustard sprouts are becoming increasingly available and provide a unique and punchy flavor to your salads. Add crumbled feta or blue cheese to make this salad a little more robust, and garnish with pine nuts or toasted pumpkin seeds. Be sure to rinse all vegetables including sprouts carefully before using them in your salads.