Salad with arugula and parmesan
Preparation: First, boil the green beans, drain them and let them cool. In a bowl, combine the lemon juice, salt, olive oil and finely chopped walnuts.
Pour this dressing over the green beans and then mix them with the arugula. Toss well and serve in plates - sprinkle parmesan on top and pour on a little more of the dressing.
The next proposal is for a salad with eggplant and arugula. First, cut the eggplant into pieces, salt it and let it drain well. Then put the pieces of eggplant in an oven dish, pour in oil, a little salt and ground black pepper, stir and put it to bake. The eggplant must gain a golden color and soften.
Next, remove from the oven, let it cool and add arugula to it, 3 tablespoons of balsamic vinegar and 1 cucumber, diced into medium-sized pieces. Stir, salt if needed, then serve.
The next idea is for
Salad with spinach, arugula and feta cheese
Clean and wash the arugula (3 oz (80 g)) and the spinach (7 oz (200 g)), then shred them and put them in an appropriate bowl. Add 1 to 2 diced tomatoes to them.
Season the salad with olive oil and a little lemon juice and toss it. Next, dice 2.5 oz (70 g) of hard feta cheese. Distribute the salad into plates and put some feta cheese cubes into each.
Our last recipe is for a salad with grilled chicken meat.
Salad with chicken meat and arugula
Ingredients: 3.5 oz arugula, 7 oz chicken fillet, 2 cucumbers, green olives, olive oil, lemon juice, salt, 1 pinch of basil, pumpkin seeds.
Preparation: Wash the arugula and put it in a suitable dish. Add the chopped cucumbers, olives, then season with the olive oil, lemon juice and salt.
Finally, add in the grilled chicken fillet that has been cut into thin strips. Stir and serve in separate plates. Sprinkle roasted pumpkin seeds on top.