Arugula Salad (From Your Own Garden!)

Arugula is packed with cancer-fighting carotenoids as well as potassium, manganese, iron, and calcium.

There’s nothing like fresh baby arugula from your garden! This is my second cutting since they were first seeded about four weeks ago. The trick is to allow some of the arugula to flower in order to collect seeds to start your next crop.

This way, depending on how much light the area receives, you can cycle your sowing-schedule so you always have fresh arugula (or other spring mixes).

The flowers on the arugula plants are edible, delicious, and can be used as a decorate accent in dishes or top of soup.

When the plant is young, its VERY peppery. If this is not your preference, opt to grow some mixed spring greens instead. Home grown lettuce is soooo tender and delicious. My arugula seeds sprouted in about a week and within three weeks I had fresh salad. No pesticides used at all, I did not have a need for them.

The best arugula salad:

To balance the peppery-ness of the arugula, you will need something sweet. You will also need something a little salty to complement the pepper, like a sharp shreeded cheese.

Dressing:

Mix 1tbspn red wine vinegar 3-4 tbspns of olive oil, to taste

Add a pinch of salt and pepper, again to taste, this is all about finding the balance for your arugula.

Toppings:

For sweet: either dried cranberries, golden raisins, glazed/sugary pecans, walnuts crumbled on top, etc.

For salty: shaved Parmesan, capers might work at well as a vegan alternative. Feta works well but I’ve never been able to find it packaged in anything besides plastic.

Other optional mix-ins:

You don’t want to overpower or clash with the arugula, so here are some vegetables that complement the taste:

1/2 Red or orange bell pepper – julienned

1 carrot, julienned

1/2 jicama – julienned

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