It happened again. I sent my daughter to the grocery store, and she came back with an ingredient I’ve never used before. This time, it was arugula.
When it comes to greens, I tend to stick to the ones I know. For greens I’ll eat cold, I prefer iceberg or romaine. For cooked greens, I prefer spinach or turnip greens. I have yet to jump on the kale bandwagon because many years ago, when I was working my way through college, we used kale to decorate the salad bar. I can’t seem to get beyond thinking of it as a decoration.
As for arugula, I have never even seen it for sale in the grocery store. But my daughter found some, and she bought it. We used it on a panini, and it was fine. But the amazing salad we created was even better.
Like other leafy green vegetables, arugula is packed with vitamins, minerals and antioxidants. Eating arugula can lower your risk of cancer, boost bone health and brainpower, and improve your eyesight.
To boost the nutrient content of your salad an additional 400 percent, consider adding an additional ingredient you can read about here.
Arugula salad with grapes and sunflower seeds
- 2 cups arugula
- 1 tablespoon olive oil
- ½ teaspoon lemon juice
- ½ cup grapes
- 1 tablespoon sunflower seeds
- 1 tablespoon crumbled feta cheese
- Put arugula in a bowl and drizzle with olive oil and lemon juice, toss to coat.
- Add grapes and sprinkle with sunflower seeds and crumbled feta cheese.
Serving size: 1 Calories: 279 Fat: 24.0 Saturated fat: 6.8g Unsaturated fat: 16.8g Carbohydrates: 13.0g Sugar: 8.7g Sodium: 329.1mg Fiber: 1.9g Protein: 6.7g Cholesterol: 25.2mg
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