I have been on a serious arugula kick lately. My new love affair started when I was in Boston a few weeks ago.
I had two argulua salads over the course of the weekend. One at Joes American Grille which had arugula, grilled shrimp, avocado and watermelon. The other salad was at Stephanies on Newbury (such a great lunch/brunch spot). The crunchy vegetable salad was “a healthy and fresh mix of thin sliced carrots, sweet cucumbers, celery, shaved cauliflower, red peppers, and feta cheese tossed with baby arugula and lemon vinaigrette.” I opted for goat cheese instead of feta. I am going to go ahead and call myself dramatic, but this was a life changing salad.
Ever since I returned from the East Coast I have been buying a big bin of arugula. I have been adding it to salads, omelets, wraps, etc. If its anything besides dessert- arugula is being added. Here are some other recipes on my “to make” list to continue my obsession…
Arugula salad with penne, garbanzo beans and sun dried tomatoes via Skinny Taste
Pasta with Brie, Mushrooms and Arugula via Real Simple
Grilled Asparagus and Arugula Salad with Lemon-Truffle Dressing via Cooking Light
Grilled Flatbread with Figs, Goat Cheese, Prosciutto and Arugula via The Former Chef
Are you drooling yet??