Recipe #56: Mediterranean Salad with Arugula Leaves

There is this whole "super food" trend going on right now where people are buying all of these foods that are super good for specific areas of one's health. After doing some further research I was surprised to see a lot of the foods I eat on a daily basis are considered super foods. (Yes!) But one food I have never really explored has been arugula, which I did not even know was a super food until tonight.

Apparently, arugula has an overabundance of Vitamin K, which helps strengthen your bones from fracturing. The only time I've ever fractured anything was when I was 15-years-old. I was at a volleyball tryout and I ended up smashing the front of my face into the back of a girl's head. (Really great visual, huh?) I have known exactly what the phrase, "seeing stars" meant after that incident. Maybe if I had eaten some more arugula I would not have fractured my orbital that night...maybe.

I've eaten arugula before but only once. And it was an ingredient I used in one of my first recipes on this blog. That version of arugula was cooked through the heat of the panini. Tonight I decided to make up my entire salad with arugula leaves. Even though I knew they had a "bitey" flavor I did not realize that when eaten raw they are very nutty and almost spicy in their after taste. A very interesting vegetable in terms of health benefits for sure. But from a flavor standpoint as well I will be sure to buy this again!

Ingredients:

* 2.5 oz of Arugula
* Crumbled Feta Cheese
* 2 Roma Tomatoes
* Kalamata Olives
* Olive Oil and Vinager Dressing
* Sourdough Bread (for dipping!)






Cooking Directions:

First add half of the arugula leaves onto one plate.

Then on a cutting board slice the roma tomatoes before placing them on top of the bed of arugula.

Then add the kalamata olives.

Pour a desired amount of the dressing onto the top of the salad.

Serve with slices of the sourdough bread for dipping.

Then repeat for the second plate!