This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula.  

• 4 cups washed arugula, small leaves with larger leaves cut in half
• 1 tablespoon of walnut or olive oil
• 1-2 tablespoons of freshly squeezed lemon juice
• Salt to taste
• Freshly ground pepper, to taste
• ½ cup roasted walnuts, whole or chopped

In a large salad bowl, drizzle the oil over the arugula leaves, add 1 tablespoon of lemon juice.  Add a small amount of salt and freshly ground pepper and toss salad in a large bowl. Check flavor and add more lemon juice, salt and freshly ground pepper to taste. Add walnuts on top to finish salad off.

Variations:

• Add other vegetables, such as tomatoes, onions, boiled new potatoes, steamed chilled asparagus, green beans, or any leftover veggie.
• Replace oil and lemon juice with Lemon Vinaigrette (page 56).
• Add ½ cup of roasted cashews instead of walnuts.
• Add caramelized onions and spicy almonds with Raspberry Vinaigrette dressing instead of the freshly squeezed lemon juice and the walnut or olive oil.
• Add thinly sliced pears with Balsamic Vinaigrette dressing instead of the freshly squeezed lemon juice and the walnut or olive oil.

Hint:

Arugula is also called rocket. It makes delicious salads but works well sautéed as a side or added to soups.