ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA AND WATERCRESS SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
- Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
- Pour the dressing over the greens and toss.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams
ARUGULA AND GOAT CHEESE SALAD
This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
- Place Arugula in a large bowl and toss with the dressing.
- Divide between 4 plates.
- Sprinkle grapes, cheese, cper & hemp heart over the arugula.
- Serve.
ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE
Steps:
- In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
- Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE
Provided by Joe Dion
Categories Salad Leafy Green Nut Appetizer No-Cook Quick & Easy Goat Cheese Raspberry Arugula Spring Summer Watercress Bon Appétit South Carolina Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
- Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE
I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette Dressing:.
- In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
- Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
- Salad:.
- Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
- Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
- Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
- Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
- Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
More about "arugula watercress and goat cheese salad with raspberry vinaigrette food"
ARUGULA SALAD WITH RASPBERRY VINAIGRETTE - DETOXINISTA
From detoxinista.com
5/5 (4)Calories 138 per servingCategory Salad
- To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth. Taste and adjust the flavor, as needed.
- To assemble the salad, arrange the arugula in a large serving bowl, and top it with the sliced pear, goat cheese, pecans, and raspberries or pomegranate arils. Drizzle half the dressing over the salad and toss gently to coat. Taste and add more dressing, as desired. Serve right away.
- This dressing can be made up to 2 days in advance when stored in an airtight container in the fridge. Be sure to dress this salad right before serving it, so it doesn't get soggy.
ARUGULA WATERCRESS AND GOAT CHEESE SALAD WITH …
From friendseat.com
CHERRY COUSCOUS & ARUGULA SALAD - COOKIE AND KATE
From cookieandkate.com
4.8/5 (59)Total Time 25 minsCategory SaladCalories 496 per serving
- To make the couscous: Bring 3/4 cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and a few twists of freshly ground black pepper. Stir, cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork and set it aside for later.
- To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
- To toast the nuts: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, about 3 to 6 minutes. Remove from heat and use a chef’s knife to chop the nuts into small pieces.
- To compose the salad: In a large serving bowl, combine the arugula, sliced cherries, chopped celery, crumbled goat cheese and chopped nuts. Drizzle with enough vinaigrette to lightly coat the greens (you might only need half of the dressing) and toss to combine. Serve immediately.
BEET WATERCRESS AND ARUGULA SALAD - SAVOR THE BEST
From savorthebest.com
5/5 (21)Total Time 1 hr 10 minsCategory SaladsCalories 309 per serving
- Preheat the oven to 400 degrees Fahrenheit. Trim the leaves and scrub the dirt off the beets, you don’t need to peel them yet; the skins slide off easily after they are baked. Wrap the beets in tin foil and place them on a baking sheet. Bake for 30-50 minutes or until soft when pierced with a knife (cook time depends on the size of the beets). Remove from heat and let cool for 10 minutes until they can be handled. Peel the beets by slipping the skins off. If you do this under running water it will prevent your hands from being stained with red beet juice.
- Toss the watercress, arugula and sliced fennel. Slice the beets into wedges. On a large serving platter, layer the watercress mix with the beets, top with the sliced oranges and crumbled cheese.
ARUGULA SALAD WITH PEACHES AND LEMON VINAIGRETTE - LIVE SIMPLY
From livesimply.me
Servings 4Calories 663 per serving
- Add the olive oil, tahini, lemon juice, apple cider vinegar, garlic, salt, and pepper to a small jar (an 8-ounce mason jar works well). Seal the jar with a lid, and shake to combine the ingredients. Use the dressing immeadiately (see directions for salad assembly below) and reserve any extra to store in the fridge for up to 2 weeks. This is a great all-purpose dressing to use any salad.
- Add the arugula leaves and fresh herbs (if using--I love a mixture of mint and basil or just basil) to a large plate or salad bowl. Arrange the peach slices throughout the salad, along with the goat cheese (slices or crumbles, always best served at room temperature), and the cooled croutons. Before adding the salad dressing, sprinkle the salad with a pinch or two of salt and fresh pepper. Dress with as much salad dressing as desired. This salad will not keep, so it's best consumed after making. To make this a meal, add shredded chicken, shrimp, salmon, or grilled steak.
ARUGULA BERRY AND GOAT CHEESE SALAD - RECIPE GIRL®
From recipegirl.com
Cuisine AmericanCategory SaladServings 4Calories 174 per serving
- Spread the chopped nuts on a piece of waxed paper. Roll the goat cheese log in the nuts until covered. Slice into 4 slices.
- Place the arugula in a serving bowl. Sprinkle with berries and cheese slices. Serve with the berry dressing to top individual servings.
ROASTED BEET AND ARUGULA SALAD WITH MAPLE BALSAMIC VINAIGRETTE
From theroastedroot.net
4.2/5 (6)Total Time 1 hr 45 minsCategory SaladCalories 411 per serving
- Preheat the oven to 400 degrees F. Scrub the beets and wrap each in aluminum foil. Place beets on a baking sheet and roast until very soft when poked with a fork, about 90 minutes. Allow beets to cool enough to handle. Unwrap them from the foil, peel them using a potato peeler or paring knife, and chop them into wedges.
- Add the ingredients for the maple toasted pecans to a small skillet and heat over medium-high. Cook, stirring occasionally, until the pure maple syrup comes to a full boil, begins to burn off, and the nuts become toasted and sticky. Be careful to keep a watchful eye on the nuts, and constantly stir to avoid burning them!
- Add the arugula to a large serving bowl and toss in desired amount of Maple Balsamic Vinaigrette.
MIXED GREENS AND GOAT CHEESE WITH RASPBERRY …
From recipegirl.com
Cuisine AmericanTotal Time 15 minsCategory SaladCalories 227 per serving
- Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season the dressing to taste with salt and pepper.
- Combine the remaining 1/2 cup raspberries, greens, watercress, and pine nuts in a large bowl. Toss with enough dressing to coat. Divide the salad among plates. Sprinkle with goat cheese. Serve, passing any remaining dressing separately.
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