Arugula is a wonderful green. It sends spinach blushing to the corner when it comes to calcium content match.  Arugula can be harvested almost all year long where I live.  It wilts a bit in the summer heat and might vanish under snow for a break, but it is always one of the first greens up in the garden. And it packs a punch. If you are not used to the sharp taste of arugula, add in some red leaf lettuce until your palette welcomes its tang. Adding a spoonful of fresh grated beets and carrots will add in more sweetness too.

 

Arugula Salad with Raspberry Vinaigrette
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Arugula Salad with Raspberry Vinaigrette
Print Recipe
Ingredients
Build the salad
Make the vinaigrette
Servings:
Instructions
Build the salad
  1. Toast walnuts in dry skillet over medium heat, until light brown and fragrant, about 3-5 minutes. Toss arugula with walnuts.  Dress with Raspberry Vinaigrette and enjoy.
Make the dressing
  1. In a mixing bowl, whisk together vinegar, oil, salt and mashed raspberries. Taste and adjust seasonings to your liking and pour over salad.
Recipe Notes

Health benefits: greens clean and detoxify the body--I dare you too eat too many. The nuts and goat cheese provide a little protein without being too heavy. The fruit adds a little sweetness.

Energetics: The arugula enters the Liver, detoxifying and cooling excess heat that arises during the Spring.  The walnuts warm slightly and nourish the brain while the sweet fruit enters the spleen and nourishes blood. The sour of the arugula and vinegar help to move the bile and aid in removal of fats. Goat cheese is yin building and warm in nature.

Primary Season: Spring

 

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