Have you ever used arugula in your salads? I never did until recently!
I always thought that arugula bitter so I never used it in my salads. While on vacation I had a salad with arugula and it was so good, that I couldn’t believe that I don’t use it. I probably had salad that had old arugula in it and assumed that this was how it was supposed to taste!
Inspired by the salad I had, I knew I had to try arugula again. This salad is colorful, has a nice crunch from the cabbage and the cooked grains give it a nice nutty and chewy texture. The salad dressing is a little sweet and tangy and really complements it!
If you don’t want to use cooked farro or wheat berries in your salad, you can switch it up and add cooked quinoa!
I’d love to hear from you! Are you a fan of arugula?
Please feel free to share your salad ideas and tips in the comments below:)
- Baby arugula (enough for how many people you are serving)
- 2–3 handfuls of shredded white cabbage
- 2–3 handfuls of shredded red cabbage
- 2 carrots, grated
- 1 cup red grapes
- 1 cup cooked farro, wheat berries or soft berries
- 1/2 cup mayonnaise (I used 1/2 the fat)
- 1/4 cup apple cider vinegar
- 1/4 cup pineapple juice
- 2 tbs. brown sugar
Put all the dressing ingredients in a bowl and whisk together until smooth. Transfer to a container and leave in the fridge until ready to use.
Put all the salad ingredients in a bowl; add more if you need a larger salad. Add dressing as needed, and toss so that everything is coated.
To cook the grains:
Put 1 cup wheat berries into a saucepan and add three cups of water to it. Bring to a boil, reduce the heat to simmer and cover. Ready in 30–40 minutes. The cooked grain should be chewy, but not tough. When done, drain and toss with 1 tsp. of olive oil and a pinch of salt. Make ahead of time so that the grains are cooled before adding them to the salad.