Arugula

This stuff is so good that you can eat it right off the spatula.  Seriously!  Good on rice and veggie stir-fry, with grilled meats or fish, or as a spread on bread.  Yum!

• 1 15 oz can chickpeas, rinsed and drained
• 1 ½ teaspoons ground coriander
• 3 Tablespoons olive oil
• ¼ cup Greek yogurt
• 3 Tablespoons rice or cider vinegar
• Zest from one orange
• 1.5 pounds cooked beets
• 1 bag arugula, chopped

You could put this over any tender green.  Spinach or baby kale would work well here, too.

This is great with pasta or spread on a sandwich to spice it up!

This super sweat seasonal dressing is perfect for peppery fall/winter greens like arugula!  Add more or less oil as desired based on texture as well as optional sweetener if desired as well.  But I have to say that ours was plenty sweet without it!

2-3 cups Lettuce leaves, torn into pieces
½-1 cup Arugula leaves, chopped
¼ cup Scallions, chopped

Toss the vegetables together in a large bowl. Add some chopped carrots or snap peas if you wish. Dress with one of the following salad dressings. Serves 2-4.