Arugula, which is indispensable for salads in Turkish cuisine, can be added to various dishes with its aromatic smell and taste. It is recommended to consume the arugula plant raw, which also plays a leading role in diet menus. We brought together this green health source, which is usually found on fish tables in its plain form, with parmesan, peanuts and a delicious sauce. Bon Appetit!
Separate the arugula leaves from their stems and wash them. Leave it for 20 minutes in water with 2 tablespoons of white vinegar and rinse.
Add the finely chopped spring onions to the arugula leaves that you bought in a deep bowl (without chopping).
In a separate bowl, whisk together the olive oil, salt, balsamic vinegar and pomegranate syrup. Mix half of this sauce with arugula in a deep bowl.
Garnish the arugula salads that you divide into salad bowls with tiny cocktail tomatoes, parmesan cheese and roasted pine nuts and drizzle the remaining sauce over them.
For those who do not like vinegar, you can prepare a separate sauce with lemon, pomegranate syrup and olive oil and serve it. Bon Appetit!
Roast the pine nuts in a pan without oil, turning them without burning them, until they turn pink.
Benefits of Ingredients in Arugula Salad With Pistachio
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Arugula:
Arugula (Roka) is a refreshing leafy green rich in vitamins C, K, and A, plus antioxidants. Compounds like sulforaphane support cellular health and may offer anti-cancer protection. Its high vitamin K content is crucial for bone health. It also contains iron and folate. Its peppery taste makes it a wonderful addition to salads, pizzas, sandwiches, and red meat/fish dishes. Flavor is enhanced with olive oil, lemon, and Parmesan cheese.
Pine Nut:
Pine nuts are a nutritious nut rich in heart-healthy monounsaturated fats, aiding satiety through pinolenic acid, which can assist in appetite control. A powerhouse of Vitamin E and antioxidants, they support skin health. Minerals like magnesium, iron, and zinc contribute to energy metabolism. They add a unique aroma and texture to dishes, particularly in pesto sauce, Mediterranean salads, spinach dishes, rice pilafs, and desserts.
Fresh Onion:
Spring onion, a low-calorie vegetable, is a rich source of vitamins K and C. It supports bone health, aids blood clotting, and boosts the immune system. Its antioxidants protect the body against free radicals. Its fibrous nature supports digestion. It adds a refreshing flavor, especially in salads, omelets, soups, traditional Turkish dishes like 'cacık' and 'piyaz,' and pairs wonderfully with grilled meats and fish.
Tomato:
Tomato is a fruit rich in lycopene, a powerful antioxidant that supports heart health and helps protect skin cells against UV damage. With Vitamin C, it boosts immunity, while potassium contributes to blood pressure regulation. Lycopene absorption is enhanced, especially when consumed with olive oil. It is an indispensable ingredient for basil, garlic, mozzarella, and various salad and pasta dishes.
Olive Oil:
Olive oil, especially in its extra virgin form, is a powerful source of health benefits due to its high content of polyphenol antioxidants and monounsaturated fatty acids (oleic acid). It supports heart health by helping to lower bad cholesterol (LDL) and raise good cholesterol (HDL). With its anti-inflammatory properties, it reduces inflammation in the body, prevents cell damage, and provides protection against chronic diseases. It supports the digestive system and contributes to skin health. An indispensable part of Mediterranean cuisine, it pairs wonderfully with salads, vegetable dishes, fish, legumes, and fresh bread.
Parmesan:
Parmesan, an aged, hard cheese originating from Italy. Its high protein and calcium content supports bone health and contributes to muscle development. Due to its long aging process, it is low in lactose, making it more digestible for those with lactose sensitivity. Its rich umami enhances dishes with a deep flavor. It pairs wonderfully with pasta, risotto, salads, and vegetables.
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