ARUGULA SALAD WITH BERRIES
Arugula Salad loaded with strawberries, blueberries, creamy goat cheese and drizzled with the best balsamic glaze!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 92 kcal, Carbohydrate 10 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 76 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
STRAWBERRY SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
- Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.
STRAWBERRY ARUGULA SALAD
We love to make this strawberry salad when there are plenty of fresh greens to pick. I serve it as a side salad, or make it an entree by topping it with chicken. -Sara Longworth, Worcester, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.
Nutrition Facts : Calories 295 calories, Fat 25g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 199mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
SPINACH AND ARUGULA SALAD WITH ORANGE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.
STRAWBERRY ARUGULA SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
- Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.
SPINACH STRAWBERRY SALAD
The best ever Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta. Beautiful, healthy, and always a crowd pleaser!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
- Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients-vinegar, oil, poppy seeds, honey, mustard, salt, and pepper-until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
- Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Nutrition Facts : ServingSize 1 of 6, Calories 249 kcal, Carbohydrate 16 g, Protein 6 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 17 mg, Fiber 4 g, Sugar 10 g
SPINACH SALAD WITH STRAWBERRY VINAIGRETTE
Categories Salad Side No-Cook Vegetarian Strawberry Pecan Spinach Summer Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.
SPINACH AND ARUGULA SALAD WITH STRAWBERRIES
This recipe is from the Food Section of the Atlanta Journal-Constitution newspaper; put here for safekeeping since it's light and has spicy arugula.
Provided by RoswellRecipeReader
Categories Strawberry
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Make the vinaigrette first: Add the red wine vinegar, balsamic vinegar and salt to a salad bowl, the gradually add the oil while whishing until emulsified.
- Add the spinach and arugula to the vinaigrette and toss gently.
- When the greens are lightly coated, transfer to salad plates, top with the strawberries and finish with a generous grinding of pepper.
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COLORFUL STRAWBERRY ARUGULA SALAD WITH BALSAMIC VINAIGRETTE
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4.9/5 (52)Total Time 25 minsCategory SaladCalories 427 per serving
- To assemble the salad: On a large serving platter or in a large serving bowl, layer the ingredients as listed.
- To prepare the vinaigrette: In a liquid measuring cup or small bowl, combine all of the ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressing should be nice and tangy, but you can add more maple syrup for balance if desired.
- When you’re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve promptly. (If you’re planning to have leftovers, store the salad and dressing separately and toss before serving.) Stored separately, leftovers will keep well for 3 to 4 days.
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