Arugula Salad Tracey Seaman   From Every Day with Rachael Ray April 2008 SERVE 8 Prep Time: 15 min 1/3 cup pine nuts Two 5-ounce packages arugula 1 tablespoon grated lemon peel 1/3 cup extra-virgin olive oil Coarse salt 1. In a small skillet, toast the pine nuts over low heat until golden, 1 to 2 minutes. Let cool. Place the arugula on a serving platter; top with the pine nuts and lemon peel. Drizzle with the olive oil and season with salt; toss gently.

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