Arugula Pineapple Salad Food

PINEAPPLE ROCKET SALAD

Steps:

• Mix arugula, pineapple, red onion, and cilantro in a salad bowl. Whisk apple cider vinegar, olive oil, maple syrup, and salt in a small bowl; pour dressing over salad and toss to coat.

PEPPERED CHICKEN, PINEAPPLE AND ARUGULA SALAD

Steps:

• Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate. Sprinkle pineapple with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side.
• Transfer to plate with chicken. Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.
• Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over salads and serve.

ARUGULA AND PEPPER SALAD

Steps:

• In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE

Steps:

• To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
• Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
• Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.

ARUGULA PINEAPPLE SALAD

Steps:

• Whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.Add water to thin dressing if it seems thick.
• Peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade.
• Place arugula on plates, and top with thinly sliced pineapple and sliced red onion.
• Sprinkle with toasted pine nuts and shaved cheese.
• Season lightly with salt and pepper, then drizzle with dressing.

ARUGULA SALAD WITH TOASTED PINE NUTS AND FRESH GRAPEFRUIT IN A CITRUS AGAVE VINAIGRETTE

Steps:

• To make the dressing: Blend the oil, vinegar, agave, and 1/4 cup grapefruit juice until combined. Adjust the proportions, to taste. Toss the arugula with the dressing and pine nuts, then season with salt and pepper. Top the salad with grapefruit segments.

ARUGULA (ROCKET) SALAD

Steps:

• get some fresh rocket leaves and place in a salad bowl.
• mix together very small quantities of finest quality ex virgin olive oil and the oldest balsamic you can afford.
• shake well and pour just enough over the salad to moisten the leaves and work through with your hands.
• slice, very thinly some fresh parmesan reggiano on top-enjoy-this is heaven.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR

Steps:

• Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
• Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
• Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
• Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Steps:

• Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
• Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
• Top with gorgonzola and pecans.

ARUGULA SALAD WITH BACON AND PECANS - THE NEELYS

Steps:

• Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust seasonings with salt and black pepper to taste. Cover with plastic wrap and keep refrigerated until ready to use. Leftovers can be stored in the refrigerator for up to 4 days in a tightly sealed container.
• Salad: Add all ingredients to a large salad bowl. Drizzle desired amount of dressing just before serving and toss. Reseason with salt and pepper, if necessary.