Week A - Arugula

From sweet and nutty to peppery finish, this salad is full of robust flavor and nutrients!

Arugula, Asian Pear and Pomegranate Salad

serves about 6

6 cups arugula, trimmed and washed

1/2 cup pomegranate seeds

1/2 of Asian Pear, sliced thin

1/4 cup sweet basil, leaves only, chopped rough

1/2 cup extra virgin olive oil

1/2 tsp lemon zest, minced

1/4 cup lemon juice, fresh squeezed (meyer if available)

1 whole shallot, minced

to taste sea salt, fine

to taste black pepper, ground fine

Method:

1) In mixing bowl, add olive oil, lemon juice, zest, shallots, sea salt and pepper. Whisk together

2) Combine arugula, Asian pear and sweet basil in a mixing bowl. Toss lightly together.

3) Garnish with pomegranate seeds.

How the Food Keeps Us Strong

Arugula - From wild to farmed, Arugula is a distinctive mustard like leafy green, known for its peppery earthy flavor. The enlivened properties of this magical little green leaf dates all the way back to the ancient Roman and Egyptian era. Arugula helps to normalize the acids in the body, which in turn alkalizes your system. This is a great anti-cancer aid as well as detoxing poisonous enzymes in the body.

Arugula is rich in vitamins: vitamin A, vitamin C, folic acids, manganese, calcium and magnesium.

Asian Pears - Asian pears differ from the typical European pear. It is round, crisp and light in flavor. This fruit ripens on the vine. When buying in a store, they should be ready to eat. The Asian pear promotes cardiovascular and colon health. They are high in fiber, vitamin C, vitamin K, and iron.

How to select Asian pear: Look for unbruised and fragrant fruit. Store at room temperature for one week or can store in refrigerator for up to three months.

**All resources can be found under references**

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