For this recipe I’m linking up with Deborah from Confessions of a Mother Runner and Tina Muir from for Meatless Monday. Check out their sites for some awesome tasting meatless recipes and helpful running tips.

For Meatless Monday I chose to feature a salad that I have really come to like in the last couple of years. Arugula Salad. Its taste is very distinct from all the other salads. Since it is a mustard green, it tastes peppery and almost spicy. It’s a great source of Vitamin A and Vitamin C and I love its detoxifying effects. All greens that are high in Chlorophyll and Vitamin K tend to have a sharper taste, but by adding a mild cheese like Mild Cheddar, or even finely shredded Mozzarella it gives these greens a nice balance. What I appreciate most about Arugula is the fact that is such a great immune booster and even has anti – inflammatory and anti-aging benefits.
Adding diced red bell pepper, along with organic olive oil, sunflower seeds and fresh garlic gives it that nice Mediterranean taste. Arugula originated in Sardenia, Italy.

2 cups Fresh Arugula Salad
1 Organic Red Bell Pepper, diced
1/2 cup shredded Mild Cheddar
2 tbsp. Olive Oil
2 tsp. fresh Lemon Juice
1 Garlic Glove or Garlic Powder
Salt and Pepper
1/4 cup unsalted Sunflower Seeds

Add Arugula and diced red pepper in a bowl. Mix Olive Oil and Lemon Juice, Garlic,Salt and Pepper in a separate little dish,toss over salad and mix and add sunflower seeds. I serve this salad as a side salad or even as a meal. I then just add some croutons or toasted baguette. It makes a wonderful light dish.