Dress it up! Arugula, a spicy green-leafy herb can not only be used as the base of your salad, but can also be blended up to make the dressing or a pesto. It is also a wonderful pizza topping (add it after the pizza is cooked)--and don’t forget the flowers, you can eat those too, and they are a beautiful addition to your salad. Like a lot of greens, you get a lot of nutrition packed into those leaves, and they are available almost year-round, even in places like Illinois that have harsh winters.
2 cups arugula
1/4 cup mint
1/4 cup olive oil
1/4 cup corn or other light vegetable oil
2 tablespoons honey
1/4 cup pecans
1/8 cup vinegar
Juice of 2 limes
1. Combine all ingredients in blender or food processor
2. Serve with fresh salad greens
Vitamins, Minerals, and Nutrients:
Vitamin A - required for maintaining healthy mucusa and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers
Vitamin C - powerful water-soluble antioxidant which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Vitamin K - Promotes bone health and limits neuronal damage in the brain; reducing the effects of Alzheimer's disease
Did you know?
Arugula's peppery flavor has a natural cooling effect on the body and helps to keep you hydrated. This makes it a great addition to salads on a hot day!