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Arugula/Mizuna/Spinach

APPLE PECAN ARUGULA SALAD

Ingredients:

  • 5 oz. baby arugula
  • 2 small apples, thinly sliced
  • ½ cup candied pecans
  • 3 tbsp. vinaigrette dressing
  • ¼ cup crumbled feta cheese (optional)

 

Directions:

  1. In a large bowl, combine arugula, apple slices, candied pecans, and feta cheese.
  2. Pour the dressing into the salad and toss to combine.

ARUGULA & STRAWBERRY SALAD

Ingredients:

  • Strawberries, rinsed & quartered
  • 2 tbsp. olive oil
  • ½ cup toasted pecan halves
  • 2 tbsp. balsamic vinegar
  • 2 bunches of arugula
  • Salt and pepper

 

Directions:

  1. In a large bowl, toss strawberries with 1 tbsp. balsamic vinegar, let sit 5 to 10 minutes.
  2. In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil, salt, and pepper.
  3. To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine and serve.

ARUGULA BLACKBERRY SALAD

Ingredients:

  • 3 cups arugula
  • ½ cucumber, diced
  • ½ bell pepper, diced
  • ½ cup blackberries
  • 1 tbsp. feta cheese, crumbled
  • 1 tbsp. walnuts, chopped

 

Directions:

  1. Put all ingredients into a salad bowl, toss lightly and top with dressing of your choice.

ARUGULA PESTO

Ingredients:

  • ¾ cup extra virgin olive oil
  • 2 cups packed arugula
  • 1 garlic clove
  • 3 ½ ounces grated parmesan
  • ½ cup walnut pieces, lightly roasted

 

Directions:

  1. Chop the arugula and put into the blender with olive oil, garlic, and walnuts, pulse until the arugula is chopped but not disintegrated.
  2. Put into a bowl, add salt and pepper to taste.

BLUEBERRY ARUGULA SALAD

Ingredients:

  • 1 tbsp. fresh lemon juice
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra-virgin olive oil
  • 2 cups arugula
  • 2 cups spinach
  • 1 cup fresh blueberries
  • ⅓ cup chopped toasted pecans
  • ⅓ cup feta cheese, crumbled
  • Salt and pepper

 

Directions:

  1. In a large bowl, whisk together lemon juice, balsamic, olive oil, salt and pepper.
  2. Add spinach, arugula, blueberries, pecans, and feta cheese. Toss gently to combine.

EGG, ARUGULA, AND HERB TARTINE

Ingredients:

  • 2 slices of your favorite bread
  • 2 handfuls fresh arugula
  • 1 spring rosemary
  • 5 chive stalks
  • 1 tbsp. butter
  • 1 egg
  • Salt and pepper to taste

 

Directions

  1. Toast the bread; scrape on a little butter.
  2. Roughly chop the herbs and arugula as the rest of the butter heats in a small pan. Sauté the herbs and greens until wilted.
  3. Add the egg and cook until it starts to scramble, mix with the eggs until cooked completely.
  4. Remove from heat, season with salt and pepper, place on toasted bread and serve immediately.

EGYPTIAN FETA CHEESE OMELET ROLL

Ingredients:

  • 4 eggs, beaten
  • 1 cup Egyptian spinach, roughly chopped
  • ½ tsp. black pepper
  • 2 tbsp. crumbled feta cheese
  • 1 tsp. milk
  • 1 tbsp. vegetable oil

 

Directions:

  1. In a small bowl, beat eggs spinach and pepper together. In another small bowl, combine crumbled cheese with milk.
  2. Heat oil a large non-stick skillet over medium-high heat.
  3. Pour in eggs, and tilt pan until bottom is evenly covered.
  4. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

 


OVEN-ROASTED SQUASH AND BEETS WITH ARUGULA

Ingredients:

  • 3 beets, peeled and cut into ½ inch pieces
  • 2 tbsp. extra virgin olive oil
  • 1 butternut squash, peeled, seeded, and cut into ½ inch pieces
  • 2 cups baby arugula leaves
  • Salt and pepper to taste

 

Directions:

  1. In a shallow roasting pan combine beets, 1 tbsp. of oil, salt and pepper; toss to coat.
  2. In a second shallow roasting pan combine squash with remaining tablespoon of oil, more salt and pepper; toss to coat.
  3. Place roasting pans on separate oven racks and roast in a 425-degree oven, uncovered for 25 to 35 minutes or until beets and squash are tender, stirring and switching pan positions once during roasting.
  4. Place beets and squash in a large bowl; add arugula and toss. Serve warm or at room temperature.

ROASTED BEET & ARUGULA SALAD

Ingredients:

  • 6 cups fresh arugula
  • 6 medium sized beets, cubed and roasted
  • ½ cup dried cranberries or cherries
  • ¼ cup balsamic vinegar
  • 1 tbsp. honey
  • ⅓ cup extra virgin olive oil

  • 3 oz. feta cheese, crumbled

 

Directions:

  1. Line baking sheet with foil. Preheat the oven to 450°F.
  2. Whisk the vinegar and honey in medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste with salt and pepper.
  3. Toss the beets in a small bowl with enough dressing to coat.
  4. Place the beets on the baking sheet and roast until the beets are slightly caramelized about 12 minutes. Set aside and cool.
  5. Toss the arugula and cranberries (or cherries) in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
  6. Arrange the beets around the salad and sprinkle with feta cheese and serve.

 


WILTED ARUGULA

Ingredients:

  • 1 tbsp. extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 8 oz. arugula, rinsed and drained well
  • 1 tbsp. balsamic vinegar
  • ¼ tsp. coarse salt
  • Ground pepper

 

Directions:

  1. Heat oil in a skillet over medium heat.
  2. Add garlic; cook, stirring constantly, until garlic is fragrant not browned 2-3 minutes.
  3. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute.
  4. Stir in salt; season with pepper.