Arugula Salad With Berry Dressing Food

ARUGULA SALAD WITH BERRIES

Steps:

• Place arugula into a large salad bowl. Top with sliced strawberries, whole blueberries and crumbled goat cheese.
• Drizzle the top with balsamic glaze, adding it to taste and serve. Do not toss this salad. It serves beautifully just drizzled and left as is.

ARUGULA SALAD WITH BERRY DRESSING

Steps:

• For dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth., Roll goat cheese in pistachios; cut into eight slices. Divide the arugula among four salad plates; top each with blackberries, blueberries, jicama, remaining strawberries and two slices of goat cheese. Drizzle with dressing.

ARUGULA SALAD WITH BERRY DRESSING

Steps:

• For the dressing: Combine 3/4 cup strawberries, vinegar, oil, honey and salt in blender container.
• Cover and blend until smooth; refrigerate until ready to serve.
• Place the nuts on a piece of waxed paper and roll the goat cheese in the nuts until well coated, slice crosswise into thin slices.
• Place the remaining 1/4 cup strawberries and arugula in a serving dish, top with other berries and jicama.
• Drizzle berry dressing over all and mix to combine; evenly divide mixture onto 4 salad plates and top with slices of cheese.
• Serve additional dressing on the side.

ARUGULA, RASPBERRY AND BLACKBERRY SALAD

Steps:

• Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.

BIBB AND ARUGULA SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.
• In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds. Just before serving, add the vinaigrette and toss until all the ingredients are coated.
• Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE

Steps:

• Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
• Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
• Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
• Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
• Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.

ARUGULA SALAD WITH CITRUS VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
• In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

ARUGULA SALAD WITH BUTTERMILK DRESSING

Steps:

• In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.
• Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.
• Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.

STRAWBERRY ARUGULA SALAD WITH FETA

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

ARUGULA SALAD WITH BLUEBERRY DRESSING

Steps:

• In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
• In a bowl, mix arugula, radicchio, and mushrooms and transfer to a large plate or four individual plates. Top with leftover blueberries and shaved Parmesan cheese (if you are using any).
• Serve with the dressing.