Tangy Arugula Sauce

I adapted this recipe from a Cooking Light, December '02 issue. The original called for watercress instead of arugula. I couldn't find any watercress so I opted for Arugula, it was fantastic. The recipe in the magazine served it over roasted potatoes--which I loved. Dave liked over his baked chicken. I munched on it with raw veggies the next day--also great. I passed some along to my parents who used it on stuffed peppers and steamed broccoli--also great. Would be good as an appetizer served with pita too. Simple sauce with so many options.

Tangy Arugula Sauce

1 1/2 plain yogurt

1 cup trimmed arugula (watercress works too)

1/4 C mayonnaise

1/4 C chopped green onions

3 T dried (or fresh) basil

1 t balsamic vinegar

1/4 t salt

1/8 pepper

throw in a blender or food processor and viola, a super great versatile sauce.