Food of the Week – Arugula

Arugula looks like a kind of lettuce, but it is actually a cruciferous vegetable  – in the same family as broccoli and cauliflower. Like its cousins, it has many of the same potent health benefits. Arugula and other cruciferous vegetables contain a group of anticancer compounds known as glucosinolates.  These compounds exert antioxidant activity, and are potent stimulators of natural detoxifying enzymes in the body.

Arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese, and magnesium.  It’s  also a very good source of potassium, iron, zinc, riboflavin, and copper.

Grapefruit Arugula Salad 

Prep and Cook Time: 15 minutes


  • 1 pink grapefruit
  • 1 large bunch arugula, (about 4 cups)
  • 1 bunch watercress (about 2 cups)
  • 2 TBS lemon juice
  • 2 tsp honey
  • 2 tsp Dijon mustard
  •  1 TBS extra virgin olive oil
  • salt & black pepper to taste
  • ½ TBS coarsely chopped walnuts


Peel grapefruit and cut out each section between the membrane. Prepare arugula by tearing into pieces, washing and drying. Cut off tops of watercress and wash and spin dry along with the arugula. A salad spinner is the best way of doing this. Mix together dressing ingredients, toss with salad greens and grapefruit sections and top with chopped walnuts.

Serves 4


Eat Healthy and Thrive



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