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Baby Arugula Salad with Toasted Pepitas and Shaved Parmesan

Baby Arugula Salad with Toasted Pepitas and Shaved Parmesan

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I am dreaming about spring! It was a brisk 17° out today and the chill is getting me down. Do you struggle to check off all the items on your to-do list when it is cold? This winter, even on the weekends, it’s hard to get out and enjoy my “days off.” I generally want to curl up on the couch with Karl and watch an old movie on TCM!

I have been trying to keep a goals calendar to help me focus. On Sunday, when I am writing out my grocery list and doing laundry, I add what I want to accomplish in the week ahead and also reflect on the progress I made the previous week. One of my goals has been to get out of the house and enjoy the weekend. Luckily, in Columbus we have the Franklin Park Conservatory! On a cold and snowy day, you can visit their gorgeous glass houses of mature plants in bloom. Some of the exhibitions are warm enough to strip down to a t-shirt and if the sun is out, you can sit and be warmed by actual daylight on your skin!

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In the spirit of wishing for warmer weather, I have made a spring arugula salad with a bright lemon dressing!


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Baby Arugula Salad with Toasted Pepitas and Shaved Parmesan


Author: Jodi Boatman Prep Time: 20 Minutes Cook time: 9 Minutes

Total Time: 30 Minutes Yields: 4 Servings WW: 10 Freestyle Points

Ingredients:

Salad:
4 C Baby Arugula
1/4 C Shaved Parmesan
Pepper

Toasted Pepitas:
1/2 C Pepitas
1/2 tsp Olive Oil
1/4 tsp Smoky Paprika
1/4 tsp Chili Powder
Pinch of Salt

For the Dressing:
1/4 C freshly squeezed Lemon Juice
zest of 2 Lemons
1/3 C Olive Oil
2 cloves Garlic
2 tsp Honey
1/4 tsp Salt

Instructions:

  • Preheat oven to 325F. Toss pepitas with olive oil, paprika, chili powder and pinch of salt. Toast pepitas for about 9 minutes. You want the pepitas to start to turn golden in color. Stir occasionally and watch to make sure they do not burn. Set aside to cool.

  • Mix together all ingredients for the dressing and set aside.

  • Added arugula, shaved parmesan, toasted pepitas and dressing in a large bowl. Toss until combined. Serve immediately and garnish with a few extra shaved parmesan.

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