I love greens.
My go to has always been spinach. I like the fact that it is so versatile and you can add it to anything. Over the last few months I have expanded to try and now love an even wider variety of greens.
One of my new all time favorites is now arugula.
Arugula, unlike spinach, has a distinct bite to the taste often described as almost peppery. Once cooked however it loses some of that bite, and the flavor is much milder. Like many other kinds of greens, it is packed with vitamins and nutrients, and it is great as a base in place of the traditional lettuce or spinach.
When using arugula in salads adding something sweet definitely compliments the flavor. So far I’ve tried dried cranberries as well as tangerine.
As always when it comes to food it all depends on each individuals tastes.
Salad Ingredients:
- Baby Arugula
- English Cucumber
- Cherry Tomatoes
- Canned Corn
- Canned black beans
Directions to make it:
Step 1 Make the vinaigrette. Whisk ingredients well. Modify ingredients to suit your taste.
Step 2 Make the salad, adjust ingredients to suit however many servings you want.
Step 3 Drizzle vinaigrette over the salad and serve
Tami’s Tips
Add an extra crunch with your choice of nuts or croutons.
English cucumbers have thinner skin and don’t need to be peeled. Unlike regular cucumbers, the seeds are smaller and thinner. Which makes them less bitter.