I have an unnatural obsession with organic arugula. Wait, since it’s organic, does that make it a natural obsession? Maybe? I don’t know. Regardless, for me, there is nothing as delicious and fresh as this peppery, leafy green.
Now, because I consider myself a caring and sharing person, I’m going to share with you the most perfect arugula salad recipe ever. And it’s totally multipurpose! You can devour this as a meal, throwing in pine nuts, garbanzo beans and beets, for a light and nutritious lunch. Or, you can leave it in its simplest form (just the arugula and balsamic) and enjoy this abundance of spring greens in even more delicious ways, like putting it in sandwiches, on top of pizza, or topping it with a salmon fillet. Arugula is a great source of potassium, calcium, and vitamin K, so you have even more reason to enjoy these delicious spring flavors.
Spring Greens Arugula Salad with Balsamic Dressing
1 bag/bunch organic arugula (rinsed and dried)
3 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vingear
1 tsp. coarse sea salt
3 organic red beets cooked, peeled, and cubed
1 tsp organic whole sesame seeds
Throw it all in a bowl. Toss. Eat.
Nutrition info: 100 calories/serving
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