From Fitness

A rich marinade flavors the grilled steak for this dinner recipe. The meat is served over healthy arugula to make a complete meal.

Grilled Steak

From Food & Wine

For this fun cross between a salad and a cheese course, Daniel Humm grills apricots to give them an alluring smokiness, then serves them with goat cheese, arugula and a toasted-pine nut dressing.

Grilled Apricot, Arugula and Goat Cheese Salad

From Better Homes and Gardens

Arugula is a green with a peppery bite. Its flavor softens when combined with sweet strawberries in this summery side dish.

Arugula Salad with Berry Dressing

From Fine Cooking Magazine

Prosciutto-Wrapped Greens

From Better Homes and Gardens

Fresh, moist mozzarella is a real treat. This delicate cheese is soft, light, and creamy--quite a contrast from hard shredded or powdered mozzarella.

Fresh Mozzarella Salad

From Better Homes and Gardens

This colorful salad is almost too pretty to eat. Arugula, grilled bread, steak, blue cheese, and sweet peppers make a dazzling main-dish presentation for dinner.

Grilled Steak Bruschetta Salad

From Pepperidge Farm Puff Pastry

Easy to make, savory and delicious...impress your guests with this savory appetizer featuring goat cheese, roasted red pepper and arugula on a golden puff pastry crust.

Provencal Tarts

From Pepperidge Farm Puff Pastry

Tired of the same old sandwich? Then you've got to try this panini featuring puff pastry "bread" filled with cream cheese, prosciutto, arugula and nectarine slices. Outstanding!

Sweet and Savory Paninis

From Better Homes and Gardens

Peppery arugula teams up with creamy Gorgonzola and sweet pears for a beautiful start to a stylish dinner party. Hint: Be sure to cook the pancetta or bacon till crispy.

Arugula and Pear Salad

From Ladies' Home Journal

Cook the sausage and sweet peppers on the grill then add them to the other ingredients and mix to create this satisfying, low-calorie dinner.

Arugula with Grilled Sausage, Peppers, and Cannellini Beans

From Better Homes and Gardens

Made with heart-healthy beans, this chunky dip can be served with crackers, baguette slices, or vegetable dippers.

Arugula-Cannellini Dip

From Better Homes and Gardens

Whether you serve this easy dish as an appetizer or salad, the cornbread flavored with pumpkin pie spice makes this recipe holiday special.

Greens with Spiced Corn Bread

From Pepperidge Farm

Peppery arugula and cranberry-raspberry crushed fruit makes these turkey sandwiches special enough to serve to guests...but they're so good, you'll want to serve them all the time.

Cranberry Turkey with Arugula Sandwiches

From Food & Wine

This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too.

Arugula-Endive Salad with Honeyed Pine Nuts

From Food & Wine

Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes, fennel, and shaved Parmigiano-Reggiano cheese.

Warm Fennel-and-Bitter Greens Salad

From Fine Cooking Magazine

Use a sharp vegetable peeler for the Parmigiano shavings.

Pasta with Peas, Arugula & Prosciutto

From Fine Cooking Magazine

Substituting peaches for the nectarines also makes a delicious salad. You may have some leftover dressing, but it's delicious on other tossed green salads.

Arugula Salad with Nectarines & Fresh Raspberry Vinaigrette

From Better Homes and Gardens

A squash, tomato, and sweet pepper mixture combine with the peppery-flavored arugula to make a great side dish when served with grilled rib eye steaks.

Steak with Squash and Arugula

From Fine Cooking Magazine

Aged Gouda is one of distinct flavors that make this arugula salad feel elegant and special. Gouda that's been aged a couple of years takes on a rich, almost toffee-like character; the older it is, the drier and more intense the flavor becomes. (Don't worry if it falls apart when you cut it.) I like Old Amsterdam brand. You could also use a good Comte, Gruyere, or Parmigiano-Reggiano.

Arugula Salad with Pears, Prosciutto & Aged Gouda

From Ladies' Home Journal

Need a new way to serve salmon? Try this summery salad. The salmon is served with tomatoes, goat cheese, pasta, and greens to make a healthy main dish.

Warm Salmon and Arugula Pasta Salad

From Food & Wine

Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep's-milk ricotta whenever she can find it at the market.

Arugula-Fennel Salad

From Better Homes and Gardens

The taste of fresh-picked tomatoes and squash make a wonderful spring salad in less than 30 minutes.

Tomato-Squash Salad

From Fine Cooking Magazine

Wilted Arugula Salad with Sauteed Pork, Pears & Blue Cheese

From Better Homes and Gardens

Leftover pot roast becomes a gourmet sandwich meal with a bit of heat from a jalepeno, sweetness from honey, distinct peppery spark of arugula, and versatile tomato sauce.

Open-Face Beef Sandwiches

From Fine Cooking Magazine

A nonstick skillet is perfect for sauteing fish fillets with no worries about sticking. A thin, angled slotted spatula with a slightly curved lip is very helpful for turning delicate fish.

Sauteed Snapper with Broken Black-Olive Vinaigrette