Arugula is a leaf vegetable that closely resembles lettuce. It has a rich peppery taste, and is mostly used in salad.
Arugula can be cooked and used with pasta or meats in many dishes. It can be found in the salad green section of many grocery stores. Try this salad for a change, and see how you like it.
What You Need:
2 C frozen cranberries, thawed
4 oranges
2 stalks celery, sliced thin
1 small red onion, chopped
1/4 C sugar
2 T lemon juice
1 t fresh ginger, grated
1 (5 oz.) pkg. baby arugula
1/4 C fresh mint leaves, chopped
2 T walnut oil
How to Make It:
Coarsely chop the cranberries either by hand or in a blender.
Place them in a mixing bowl.
Peel the oranges and cut into section over the bowl so the juice flows in with cranberries.
Place the orange sections in the mixing bowl.
Add the celery and onion and toss the ingredients to combine.
Sprinkle the sugar into the mixing bowl.
Pour the lemon juice over the sugar and gently mix both into the mixture.
Add the ginger and mix to incorporate.
Cover the bowl and refrigerate for 1 hour until chilled through.
Place the arugula into a salad bowl.
Add the mint and walnut oil.
Toss to coat the arugula well.
Top the arugula with the cranberry orange mixture just before serving.
Serves: 8
