Arugula Salad

If you haven’t tried arugula it’s a lovely slightly peppery green. Very versatile! There are baby arugula and arugula. Baby arugula is much less peppery and softer. Regular arugula can get kind of stiff and sharp, kind of like kale. It has its place but in my opinion, not in a salad.

The first time I had arugula I was living in Italy in my 20s. My boyfriend at the time took me to get a Panini, also a first. The Panini was so simple, just one slice of ham, some cheese (I don’t remember what kind), and fresh arugula. When cooked the arugula turns sweet and it was oh, so good! I felt like Ratatouille with a flavor explosion going off in my mouth!

But I am thrilled that arugula is now pretty easy to find and I use it either to spice up a salad or as a salad on its own.

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Arugula Salad

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1 small container of baby arugula

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

1/2 teaspoon of lemon pepper

Keto friendly Nut Mix*

*We make a mixture of butter-roasted pecans, pumpkin seeds, sunflower seeds, roasted almonds. And we put this mixture on everything!!

Simply put the greens in the bowl and I drizzle the balsamic vinegar, oil, and pepper right over the greens and mix. Sprinkle with the nut mix and serve immediately.