Arugula Salad

Calories per Serving: 100
Makes: 8 cups
Active Time: 5 minutes
Total Time to Make: 5 minutes


Ingredients

• Juice of 1/2 lemon (about 1 1/2 Tbsp)
• 1 Tbsp Organic white wine vinegar
• 1/4 cup Extra virgin olive oil
• 5 oz Organic baby arugula
• Salt and pepper to taste
• Parmigiano Reggiano, shaved, for garnish

Directions

1. Add lemon juice, vinegar, and olive oil to large bowl; whisk to combine. 
2. Add arugula to bowl; toss to combine. 
3. Season with salt and pepper; garnish with cheese shavings.

 

Baby arugula; 11 oz. $3.99  at Wegmans

Recipe : Gluten-Free Grilled Lemongrass Pork Chops

Ingredients

• 3/4 cup  Asian-style dipping sauce, divided (We love Wegman's Noc Noc sauce; see below)
• 1 Tbsp finely minced lemongrass
• 4 (about 2 lbs total)  center-cut bone-in pork chops
• 1 Tbsp olive oil
• Pepper to taste
• 1 1/2 cups organic baby arugula
• 1/2 cup roughly chopped fresh cilantro
• 2 Tbsp roughly chopped mint leaves
• 1 red Fresno chili, seeded, thinly sliced (wear gloves when handling)
• 1 lime, cut in 8 wedges, for garnish

Directions

1. Add 1/2 cup sauce to baking dish; stir in lemongrass. Add pork chops; flip to cover both sides in marinade. Cover; chill at least 1 hour.

2. Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil. Drizzle both sides of chops with oil; season with pepper. Sear on grill about 2 min, until chops have changed color one-quarter of way up and seared side has browned. Turn over; sear 2 min.

3. Reduce heat to MED; grill 2 min. Turn over second time; grill about 10 min, until internal temp reaches 145 degrees (check by inserting thermometer halfway into thickest part of meat). Transfer chops to platter; let rest 10 min.

4. Add arugula, cilantro, mint, chili, and 1 Tbsp sauce to bowl; toss to combine. Remove bone from chops; slice meat in 1/2-inch pieces. Overlap slices on platter; top with arugula mixture. Drizzle with remaining sauce; garnish with lime wedges.

more pork recipes

Wegman's Noc Noc sauce
A savory, tangy, and sweet Asian-style sauce and condiment.  It can be used as a condiment, dipping sauce, or finishing sauce.

We also love:  Spicy Green Sriracha Sauce with Jalapeno & Cilantro.

Smoked Salmon Rolls with Cream Cheese & Arugula

Ingredients:
(serves 6 appetizers)

• 5 ounces low fat/fat free cream cheese (about 2/3 cup)
• 2 tablespoons minced fresh chives (optional)
• 1 teaspoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine)
• 48 small tender arugula leaves

Directions:

1. Mix the cream cheese, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.

2. Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).

3. Put a spoonful of the cream cheese mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the cream cheese, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Repeat the process with the remaining slices. Cover and refrigerate until serving.

more salmon recipes