Do you get bored from your old salad?
When I do, I like to zest my vegetable intake with this one. It’s made with arugula, which is popular in the Middle East–called jarjeer. It’s served as a side with main dishes and used for garnishes. Arugula is a good source of B vitamins, vitamin C, vitamin A, magnesium, calcium, and potassium.
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Mix it with some spinach, and you have a plate loaded with all the good stuff for you.
This is another recipe from my mama. The beets please the eyes with their beautiful red color, the walnuts add crunchiness, and the dressing has a sweet sour combo that will definitely make you want to get your vegetables in. I’ve made it for my friends few times, and they can confirm that!
- 1 pkg (9 ounces) baby spinach
- 2.5 ounces arugula
- 1 can of no-salt-added sliced beets, drained
- 1/4 c walnuts, coarsely crushed
- 1/4 c Parmesan cheese
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp pure maple syrup or honey
- 1 tsp mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Combine the dressing ingredients ahead of time and chill until ready to serve. Slice the beets into sticks.
When you are ready to serve, mix the spinach, arugula, beets, walnuts, cheese, and dressing together. You can garnish with some more walnuts and cheese on top.
If you’re into beets, check out this blog post from Kathryn from Food Wise. I want to try her roasted beet salad and the oven-baked beet chips.