Potato Arugula Salad With Cucumber Vinaigrette Food

MEDITERRANEAN POTATO SALAD

Steps:

• Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
• When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
• To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
• Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.

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.

SPRING ROASTED POTATO SALAD

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
• In small bowl, mix dressing ingredients with whisk.
• Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
• In medium bowl, toss asparagus with remaining 1 tablespoon oil.
• Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
• Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

POTATO-ARUGULA SALAD WITH CUCUMBER VINAIGRETTE

Steps:

• Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE

Steps:

• Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
• Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

SUMMER CHOPPED SALAD WITH ARUGULA VINAIGRETTE

Steps:

• Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
• With the machine running, gradually add the oil to make and emulsified sauce.
• Add the salt, pepper, and arugula.
• Pulse until well blended.
• Taste and adjust the seasoning.
• Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
• Divide the salad among individual plates and serve.
• NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated. Whisk it well before using.

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Steps:

• Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
• Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

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.