Tricks, Tips and a Recipe
By: Leanne Ely
Happy Tuesday, Y’all!
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST. Bookmark this page and show up tomorrow–http://www.blogtalkradio.com/flylady You can call in LIVE with your questions—about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives. AND if you would like to get a question answered but are unable to be there live, send an email to dear leanne at saving dinner dot com (altogether, use symbols) and I’ll attempt to answer it on the air. As you know, we get a ton of questions, but I love answering them!
Today’s focus is on: ARUGULA
Lower in oxalates than spinach, it’s a good salad choice with vitamins A, B, C and K all available and bountiful minerals, including magnesium, zinc and calcium (all important minerals for pretty skin, bones and hair).
As with all salad greens, my recommendation is you buy these lovelies organic.
Here’s a TIP:
You can grow arugula from seed quite easily. It’s ready for harvest in just 30 days. Watch the hotter weather though, it’ll bolt and go to seed quickly!
And a TRICK:
To extend the life of arugula, stand it up in vase of water like you would flowers. It will last so much longer. If you bought it in a clamshell or bag, then transfer it to a salad keeper like the Rubbermaid Produce Saver. Arugula is fragile and doesn’t last long!
And your RECIPE :
Arugula with Toasted Pine nuts and Parmigiano-Reggiano
1 large bunch arugula – washed and ready
1/2 cup shaved Parmigiano-Reggiano cheese
2 tablespoons toasted pine nuts
1/4 cup balsamic salad dressing (Paul Newmans’ Balsamic Vinaigrette is a good choice or make your own 1:3 balsamic to olive oil)
In a large bowl, combine arugula, cheese and pine nuts. Toss gently with balsamic dressing to coat completely. Serve immediately on individual chilled salad plates.
Per Serving: 93 Calories; 9g Fat; 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Love great salads? Try our Scrumptious Salads E book today!