Lemon Arugula Salad Recipe with Parmesan Cheese (2024)

FAQs

What is arugula salad made of? ›

Arugula Salad- baby arugula tossed in a fresh olive oil lemon dressing and topped with shaved Parmesan cheese and toasted pine nuts. This simple salad goes great with any meal and only takes a few minutes to make. I try to make a salad to go with all of our meals.

Arugula and baby arugula come from the same plant but are harvested at different stages of maturity. Baby arugula is picked when the leaves are still small and tender, and baby arugula tends to have a less pronounced peppery bite than mature arugula, which has large, full-size leaves.

Fresh arugula leaves have a distinctive spicy kick that will turn up the flavors in your salads, pastas, sandwiches, and sauces. The flavor can be bright, tart, peppery, and slightly bitter, depending on its maturity. You'll find that baby arugula is delicate and mild, while mature arugula is much spicier.

Arugula is low in calories and high in vitamins and minerals, including vitamin C, vitamin K, folate, calcium, and potassium. There is no specific recommended daily intake of arugula, but consuming moderate amounts as part of a balanced diet is generally safe for most people.

Arugula benefits are derived from its high concentrations of vitamin A, vitamin C, and phenolic compounds such as lutein and zeaxanthin. These contain antioxidant and anti-inflammatory properties, which help to improve eye health, control blood sugar levels and prevent the development of cardiovascular diseases.

There could be possible arugula side effects for individuals who are on blood thinning medication. This is because arugula, like other dark leafy greens, is high in vitamin K, which can reverse the effects of anticoagulant drugs if suddenly increased in the body.

Eating arugula is also good for your digestive system, colon, gut lining and other organs. Though it's a lesser discussed green for digestion, arugula's high amounts of magnesium and Vitamin C can promote a healthy digestive system.

Arugula is rich in chlorophyll, which can help to prevent liver and DNA damage from aflatoxins, a family of toxins produced by certain fungi. Arugula is rich in vitamin C and antioxidants, which can help cleanse the liver. Arugula is a bitter green, which can stimulate the liver to help with detoxification.

Fun Fact: Arugula is also often called rocket; both names derive from the original Latin name of the plant, “eruca.” As he was developing his botanical taxonomy, Carl Linneaus followed, naming arugula Eruca sativa.

Can you eat arugula like lettuce? ›

Yes, you can eat arugula raw! In fact, studies show that leafy green vegetables may even contain higher levels of nutrients raw than when they are cooked. Learn why here. Arugula, like other leafy greens, contains many nutrients that our bodies need to function properly.

Did you know that arugula has more calcium and zinc than kale? It's also nutritionally equal to kale in iron and magnesium and has fewer carbohydrates and naturally occurring sugars.

Arugula grows similarly to lettuce and spinach. In Wisconsin, Arugula grows May through November. Arugula leaves are perishable and go bad quickly, so eat them within a few days after purchasing. Arugula is a good source of vitamins A and C, which are important for eye health and your immune system.

Arugula's popularity has as much to do with its health benefits as its taste. One study cites arugula as being particularly high in cancer-fighting agents. This delicious green is a nutrient-dense food that is high in fiber and phytochemicals. Arugula is low in sugar, calories, carbohydrates, and fat.

Like most tender greens, arugula is highly perishable and should be bought no more than a few days before you plan to eat it. Here's the best way to store a bunch of arugula: Wrap the root ends in a damp paper towel. Place in a plastic bag, root-ends down, and refrigerate for three to seven days.

Arugula has become a popular salad green, but it's not really a lettuce. Arugula is actually part of the brassica family and is closely related to mustard. Other names for arugula include “rocket” (common in England, Australia and New Zealand) or 'rucola' in Italy. Its taste is peppery and a little nutty.

Spinach leaves are heavier, thicker, and more dense than arugula leaves. They are also darker in color. For the same weight (100 grams in the table below), spinach fills less volume; 3.5 cups vs 5 cups for arugula.

Even though arugula appears frequently in spring salad mixes, it is actually a member of the cabbage and mustard green family. This explains its signature peppery bite, prized by chefs and home cooks alike.

Although arugula is a common leafy green/salad green it is not actually a lettuce. There is no such thing as arugula lettuce. The arugula plant, which is native to the mediterranean region, is part of the Brassicaceae family. It is closely related to broccoli, cauliflower and brussel sprouts.