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Unsalted canned black-eyed peas give the salad heft and texture, a great pairing for the light, crispy cakes. Bulk up any leftovers with more arugula, sliced cucumbers, and red bell pepper for a satisfying lunch salad.
Ingredients 1 cup halved grape tomatoes 2 1/2 tablespoons canola mayonnaise 2 tablespoons red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 (15-oz.) can unsalted black-eyed peas, rinsed and drained 2 cups baby arugula (about 2 oz.) How to Make It 1. Combine first 6 ingredients in a large bowl, stirring to coat. Add arugula; toss gently to combine.
Arugula is a useful plant that contains only 10 calories in 100 g, and is rich in vitamins A, C, K, riboflavin and folic acid, but also with calcium, magnesium, copper, iron, zinc and potassium. One serving of arugula brings 83% of the daily requirement of man for vitamin K, but also 38% of the recommended daily dose of vitamin A. Magnesium and zinc are the most important ingredients that give arugula an aphrodisiac effect. Not only do these elements protect the body from stress, but they also help in the synthesis of sex hormones. Because of this positive effect on libido and potency, scientists still call it arugula and love drugs. Like most other green leafy vegetables, arugula is rich in antioxidants, cleanses the liver and is ideal for spring detoxification. These, together with the large number of antioxidants in arugula, act to regulate the body’s immune system, prevent macular degeneration and osteoporosis, but also actively protect against cancer. Arugula is also rich in chlorophyll and sulfur compounds that help cleanse the body at the cellular level. It is also suitable for chelation therapy, which is attributed to the removal of heavy metals from the body. Surely you have seen by now that there are more than enough reasons to add arugula to your daily menu, so start using it today. In cooking, arugula can be prepared as a salad or boiled and roasted like any other vegetable, which creates great opportunities for experimentation. It is a great addition to mixed salads, pasta and pies, and goes well as a side dish, along with potatoes or rice. Its sharp taste goes well with citrus fruits, pears, walnuts, tomatoes and cheeses with a strong aroma and taste, such as parmesan, goat or blue cheese. It can be sprinkled on pizza and pasta, but only after you take the pizzas out of the oven, ie when the pasta is already cooked.