Recipes for Spring – Arugula

The pepper warm taste of arugula combines with the sour of lemon topped with a touch of parmesan give this salad a unique flavour experience… and it takes under 5 minutes to prepare.

What you’ll need:

• 7c arugula
• 1/3c parmesan cheese
• 2 T olive oil
• 1 T lemon juice
• 1/4 tsp salt
• 1/2 tsp black pepper, ground

What to do:

1. Wash arugula in cold water and pat dry with towel or spin dry in salad spinner.
2. Place leaves in a bowl.
3. Drizzle oil and lemon juice over the arugula.
4. Sprinkle with salt and pepper.
5. Spread small chunks of parmesan cheese over top.
6. Toss to mix and enjoy.

Here’s another Salad for spring days.

This one makes a nice accompaniment to barbecued steak or roast beef.

What you’ll need:

• 1 can (about 280 ml) chickpeas, drained
• 5 T olive oil
• 1 T lemon juice
• salt
• black pepper, ground
• 3 tsp mint, dried and crushed
• 1 tsp red wine vinegar
• 7 c arugula
• 1/3 c thinly sliced onions
• 140g (approx.) feta cheese, crumbled

What to do:

1. Preheat oven to 400F. Put chickpeas in a baking pan and mix with 2 T oil to coat.
2. Sprinkle salt and pepper over the chickpeas and roast for about 22 minutes in preheated oven, until golden brown.
3. Remove from oven and set aside to cool a bit.
4. Mix the rest of the oil, lemon juice, mint and vinegar together and then add salt and black pepper to taste.
5. Combine most of the chickpeas, with the arugula and onion in a large bowl. Toss with the vinegar dressing to coat.
6. Apply the few remaining chickpeas and the crumbled feta cheese as a garnish over top, or on serving bowls.
7. Enjoy

Variation:   Substitute 1 T of peanut butter for 1/2 T of the oil when roasting the chickpeas. Heat the peanut butter and oil
a little to mix them well before drizzling over the chickpeas to roast.

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