Type what you have

Ingredients

• ✓ arugula
• pinto bean
• vegetable oil
• pumpkin seed
• tomatillo
• serrano pepper
• spinach
• boston lettuce
• parsley
• cilantro
• vegetable stock
• white hominy
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.
2. 2 Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.
3. 3 Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.
4. 4 Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro.
5. 5 Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
6. 6 Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper.

By Grace Preyapongpisan

Ingredients

• ✓ arugula
• black bean
• vegetable oil
• onion
• red bell pepper
• chili powder
• cayenne pepper
• oregano
• basil
• mango
• chicken-style vegetarian strips
• flour tortilla
• cheddar cheese
• jalapeno pepper ring
• salsa

Instructions

1. 1 Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
2. 2 Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
3. 3 In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

By MOTTSBELA

Ingredients

• ✓ arugula
• goat cheese
• pomegranate seed
• vinaigrette dressing

Instructions

1. 1 Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

By barbara

Ingredients

• ✓ arugula
• spinach
• garlic
• chicken thigh
• seasoned salt

Instructions

1. 1 Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
2. 2 Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Christina

Ingredients

• ✓ arugula
• spinach
• red onion
• mandarin orange
• pomegranate

Instructions

1. 1 Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

By Shay

Ingredients

• ✓ arugula
• watermelon
• red onion
• feta cheese
• balsamic vinaigrette

Instructions

1. 1 Combine arugula, watermelon, red onion, and feta cheese in a large bowl; drizzle with balsamic vinaigrette and toss until evenly coated. Serve cold.

By Joshua

Ingredients

• ✓ arugula
• honeydew melon
• salami
• bamboo toothpick

Instructions

1. 1 Thread 1 melon ball, 2 salami slices, and 3 arugula leaves, respectively, onto a toothpick. Repeat with remaining melon balls, salami slices, arugula leaves, and toothpicks.

By Lindsey

Ingredients

• ✓ arugula
• chickpea
• garlic
• feta cheese
• parmesan cheese
• olive oil
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Ingredients

• ✓ arugula
• olive oil
• almond
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• ✓ arugula
• mandarin orange segment
• red onion
• cherry tomato
• yellow bell pepper
• sunflower seed
• goat cheese
• avocado

Instructions

1. 1 In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

By Denise

Ingredients

• ✓ arugula
• grape tomato
• mozzarella
• crouton
• basil paste
• balsamic vinaigrette salad dressing
• salt
• black pepper

Instructions

1. 1 Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
2. 2 Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

By Kelli Kneeland Boulter

Ingredients

• ✓ arugula
• fig
• parmesan cheese
• pine nut
• honey
• balsamic vinegar

Instructions

1. 1 Toss arugula, figs, Parmesan cheese, and pine nuts together in a bowl until combined; drizzle with honey and balsamic vinegar before serving.

By Serena123

Ingredients

• ✓ arugula
• olive oil
• arborio rice
• onion
• white wine
• vegetable broth
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Finely chop arugula and set aside.
2. 2 Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
3. 3 Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
4. 4 Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

By thespoonful

Ingredients

• ✓ arugula
• blood orange
• red grapefruit
• pomegranate seed
• white balsamic vinegar
• caramel syrup
• sesame oil
• almond

Instructions

1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Ingredients

• ✓ arugula
• spinach
• tomato
• mozzarella cheese
• peach
• balsamic vinegar

Instructions

1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Ingredients

• ✓ arugula
• chive
• olive oil
• prosciutto
• blue cheese
• pear
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine

Ingredients

• ✓ arugula
• shallot
• honey
• mustard
• salt
• olive oil
• lemon juice
• rice vinegar

Instructions

1. 1 Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
2. 2 Place arugula in a bowl and drizzle dressing over greens; toss to coat.

By SandyG

Ingredients

• ✓ arugula
• sugar snap pea
• baby spinach
• blueberry
• vegetable oil
• blueberry
• white balsamic vinegar
• honey
• almond

Instructions

1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Ingredients

• ✓ arugula
• egg white
• brown sugar
• cayenne pepper
• salt
• pecan
• gorgonzola cheese
• hazelnut oil

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Ingredients

• ✓ arugula
• strawberry
• balsamic vinegar
• olive oil
• almond
• feta cheese
• sea salt

Instructions

1. 1 Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

By acali07

Ingredients

• ✓ arugula
• zucchini
• mozzarella
• grape tomato
• balsamic vinaigrette
• basil

Instructions

1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
3. 3 Toss in arugula and basil just before serving.

By Jeannette

Ingredients

• ✓ arugula
• olive oil
• lemon juice
• lemon zest
• salt
• fennel bulb
• grape tomato
• parmesan cheese
• pine nut

Instructions

1. 1 Make the dressing: Whisk oil, lemon juice, lemon zest, and salt together in a small bowl.
2. 2 Make the salad: Combine arugula, fennel, tomatoes, Parmesan, and pine nuts in a large salad bowl. Drizzle dressing over top and toss to coat.

By chrissiek

Ingredients

• ✓ arugula
• turkey bacon
• basil pesto
• zucchini
• olive oil
• garlic
• parmigiano-reggiano cheese
• sea salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
2. 2 Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
3. 3 Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
4. 4 Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
5. 5 Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
6. 6 Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

By Monica P

Ingredients

• ✓ arugula
• spinach
• beet
• goat cheese
• pistachio
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ arugula
• ground turkey
• red onion
• mustard
• salt
• olive oil
• whole wheat hamburger bun
• avocado
• green bell pepper
• parmesan cheese

Instructions

1. 1 Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Drizzle olive oil over the burgers.
4. 4 Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

By ccb1122

Ingredients

• ✓ arugula
• olive oil
• lemon juice
• poppy seed
• avocado
• sea salt
• black pepper
• pumpkin seed

Instructions

1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia

Ingredients

• ✓ arugula
• cilantro
• lemon juice
• olive oil
• balsamic vinegar
• red pepper flake
• black pepper
• parmesan cheese

Instructions

1. 1 Toss arugula and cilantro together in a large salad bowl; drizzle with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss. Taste and adjust seasonings if desired.
2. 2 Sprinkle salad with Parmesan cheese shavings; toss then serve.

By HDN

Ingredients

• ✓ arugula
• pineapple
• cilantro
• red onion
• apple cider vinegar
• olive oil
• maple syrup
• salt

Instructions

1. 1 Mix arugula, pineapple, cilantro, and onion together in a salad bowl.
2. 2 Whisk vinegar, oil, maple syrup, and salt together in a small bowl; pour over salad and toss to coat.

By skonkle

Ingredients

• ✓ arugula
• apple cider vinegar
• salt
• collard green
• garlic hummus
• red bell pepper
• cucumber
• red onion
• artichoke heart
• lemon juice

Instructions

1. 1 Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
2. 2 While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
3. 3 Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
4. 4 Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
5. 5 Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

By thymeforpineapple

Ingredients

• ✓ arugula
• alfalfa sprout
• cucumber
• cherry tomato
• olive oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Combine arugula, sprouts, cucumber, and tomatoes in a large bowl. Whisk oil and vinegar together in a small bowl; pour over salad. Toss salad until coated in dressing, then season with salt and pepper.

By Anna