This healthy, vitamin rich salad green has a nice bite to it, a peppery, slightly mustardy flavor. It can be thrown raw into salads, or tossed in with your pasta sauce at the last minute. Fresh arugula should be bright green with no signs of wilting. Wrap it in plastic, put it in the fridge and use it within a few days. When you're ready to use it, wash it really well.
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