nutritional information

Per 1/2-cup serving:

  • Calories: 67
  • Protein: <1 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 1 g
  • Cholesterol: 0 mg
  • Sodium: 68 mg
  • Fiber: <1 g
  • Sugar: <1 g
Vegan Gluten-Free

Crispy Lemon Pepper Arugula

Serves 4

30 minutes or fewer

You may have heard of crispy kale—now try crispy arugula. The crunchy, oven-roasted leaves make great snacks, salad toppings, and garnishes for chilled soups.
  • 4 oz. arugula leaves (6 cups)
  • 2 Tbs. olive oil
  • 2 tsp. lemon pepper seasoning

Preheat oven to 350°F. Toss together arugula, olive oil, and lemon pepper in large bowl until arugula is well-coated with oil. Spread in single layer on 2 large baking sheets. Bake 8 to 10 minutes, stirring occasionally with tongs, or until leaves are crispy and dark green. Season with salt, if desired, and cool on baking sheets before serving.

July/August 2011 p.77

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comments

This didn't work out at all like crispy kale, which I make frequently. The arugula just wilted. Very disappointing.

Q - 2011-08-10 12:05:19