Arugula Pineapple Salad Recipes

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.

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

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.