Arugula, or rocket, is more than just a salad ingredient. This tender, bite-sized leafy green has a pleasant, peppery flavor, and tastes great in dishes from pizza to sandwiches, and more. Here are our favorite recipes that make great use of arugula.
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Fennel, Grapefruit, and Arugula Salad
Fresh greens, fruit, and vegetable elements come together in in this crunchy, refreshing salad that offers a unique mix of flavors and textures. Peppery arugula, crisp, fragrant fennel, and juicy, sweet-tart grapefruit mingle harmoniously in a simple olive dressing with a little grapefruit juice.
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Everyone loves an Italian sub, but sometimes the size is simply too much. This sandwich calls for a ciabatta roll, which is much smaller than a hoagie, but can still hold up to this ingredient-packed sandwich. Layers of roasted rosemary ham and salami are piled high with roasted red peppers, roasted yellow peppers, basil, arugula, olive oil, and white balsamic glaze. The flavors of your favorite Italian sub, but in a serving for one.
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Arugula pesto is the star of this outstanding breakfast grilled cheese sandwich. Fresh baby arugula leaves, walnuts, Parmesan cheese, garlic, olive oil, and salt combine to create an amazingly delicious spread that enlivens creamy scrambled eggs and goat cheese, stuffed between two slices of toasted, buttered whole wheat bread.
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Start with frozen pizza dough to make this easy, sweet and savory pizza that makes a fabulous party appetizer, or a healthy dinner idea for two. Figs, arugula, and Spanish Manchego cheese (or shaved Parmesan) are the sophisticated toppings, and a little olive oil helps the crust to bake up nice and crispy.Continue to 5 of 12 below.
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Shaved Asparagus and Arugula Salad With Cilantro Dressing
Springy shaved asparagus teams up with chewy edamame beans, and bite-sized arugula leaves, in this bright green salad. Top it with crispy, toasted breadcrumbs for a surprising crunch factor, and sprinkle with freshly-grated Parmesan cheese, to add a salty bite.
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Arugula and daikon radish sprouts share a similar, mild, naturally spicy taste that defines this lovely, light salad. Mix up a simple dressing of olive oil, lemon juice, and salt to enliven the fresh ingredients, and scatter the salad with dried bonito flakes (available in Asian markets) for a subtle taste of the sea.
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Arugula is an essential ingredient in this baguette sandwich, adding its peppery green bite to sweet, honey-drizzled apples, salty rosemary ham, and creamy goat cheese. Make it for your brown bag lunch, refrigerating until time to eat. Or toss the bread altogether, boost the amount of arugula, and enjoy the fillings as a delicious, low-carb salad bowl.
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Grilled vegetable salads are always an elegant idea when you're hosting friends for lunch. This wonderful wintery salad looks as great as it tastes, with its colorful combination of grilled sweet potatoes, caramelized pears, baby arugula and spinach leaves, toasted pecans, and crumbled feta cheese, in a charming apply jelly vinaigrette.Continue to 9 of 12 below.
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Lush heirloom tomatoes come around every summer to dazzle us with their gorgeous array of colors, sizes, and flavor profiles. Take advantage of this seasonal ingredient by assembling a winning salad with large or small tomatoes, baby arugula, and chevre, in a simply delicious honey-and-basil vinaigrette.
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Recreate the famous chicken dish from San Francisco's Zuni Cafe with this amazing recipe. Roasted chicken pieces (you can roast a whole bird, or use a rotisserie chicken) nestle on a bed of warm bread salad with wilted arugula, pine nuts, and currants. Serve hot or warm.
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Wheat berries are a super-food grain with a nutty flavor, and a satisfyingly chewy texture. They are easy to prepare, and provide a tasty base for a nutritious main course salad, or side dish in smaller portions, with baked butternut squash, arugula, pear, walnuts, and goat cheese, in a maple flavored vinaigrette.
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Looking for a festive, healthy holiday side dish? Try this super delicious medley of roasted butternut squash, tender baby arugula greens, nutty quinoa grains, and bright red pomegranate seeds. It makes an excellent accompaniment to roast chicken, meat, or fish, and can serve as a main course vegetarian salad on its own.