
Nutritional Facts:
Arugula is a rich source of phytochemicals, folic acid, vitamins A,C and K. Arugula has a variety of minerals and high levels of Iron, copper which makes a great substitution for spinach.
Arugula has a peppery, mustard-like flavour with hints of nuts and mustard.
Goes well with:
It can go on salad, pizza, pestos, soups, pasta, eggs, lasagna and sandwiches.
Recipes
Arugula Pesto
- 2 cups of packed arugula leaves, stems removed
- 1/2 cup of shelled walnuts
- 1/2 cup fresh Parmesan cheese
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, unpeeled
- 1/2 garlic clove peeled and minced
- 1/2 teaspoon salt
Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes
- 3 cups baby arugula
- 6 oz Ronzoni Smart Taste penne pasta (use brown rice pasta for g.f.)
- 1/4 cup sun dried tomatoes, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- salt and fresh ground pepper to taste
- 1 cup canned garbanzo beans (chick peas), rinsed and drained
- 4 tbsp Parmigiano Reggiano, freshly shaved
- Arugula dijon vinaigrette with red potato salad
- 1/2small red onion, peeled and roughly chopped
- 2 pounds new potatoes, scrubbed and cut into bite-sized pieces
- Salt and freshly grounded pepper
- 1 tablespoon rice vinegar
- 2 tablespoons finely chopped chives
- 3 cups arugula, stems removed, washed and dried and very roughly chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 5 tablespoons good olive oil