Arugula Salad With Berry Dressing Recipes

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ARUGULA SALAD WITH BERRY DRESSING



Arugula Salad with Berry Dressing image

My family enjoys this refreshing salad during the spring and summer months. Sweet strawberries balance the slightly tart balsamic dressing. -Jennifer Kunz, Troy, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 cup halved fresh strawberries, divided
2 tablespoons balsamic vinegar
1 tablespoon canola oil
1 teaspoon honey
Dash salt
1 log (4 ounces) fresh goat cheese
2 tablespoons finely chopped pistachios
4 cups fresh arugula or baby spinach
3/4 cup fresh blackberries
3/4 cup fresh blueberries
1/4 cup julienned peeled jicama

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.

Nutrition Facts : Calories 159 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 175mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

ARUGULA SALAD WITH BERRY DRESSING



Arugula Salad With Berry Dressing image

A friend of mine sent me this recipe. She got it out of a magazine but I'm not sure which one. It is a wonderful summer salad when fresh berries are in season. Enjoy!

Provided by PaulaG

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup strawberry, hulled, sliced, divided
2 tablespoons white balsamic vinegar
1 tablespoon canola oil or 1 tablespoon pecan oil
1 teaspoon honey
salt
2 tablespoons pistachio nuts, chopped
4 ounces log goat cheese
4 cups arugula leaves
3/4 cup blueberries or 3/4 cup raspberries
1/4 cup jicama, cut into match stick strips

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.

Nutrition Facts : Calories 192, Fat 14.1, SaturatedFat 6.4, Cholesterol 22.4, Sodium 152.7, Carbohydrate 10, Fiber 3.3, Sugar 6.1, Protein 8.1

BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE



Berry and Arugula Salad with Homemade Blueberry Vinaigrette image

Here's a hearty salad that comes with a healthy serving of berries! You can enjoy it for lunch or dinner. Feel free to add additional ingredients if you want, but it's delicious as is.

Provided by Tierra_Beloved

Categories     Arugula Salad

Time 30m

Yield 4

Number Of Ingredients 19

½ cup frozen blueberries
½ cup frozen raspberries
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon fresh lemon juice
Himalayan pink salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 cups arugula
½ cup fresh blueberries
½ cup fresh strawberries, sliced
¼ cup fresh blackberries
¼ cup fresh raspberries
¼ cup walnuts, chopped
¼ cup dried cranberries

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.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 40.4 g, Fat 40.3 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 598 mg

ARUGULA SALAD WITH BLUEBERRY DRESSING



Arugula Salad With Blueberry Dressing image

This simple salad is very refreshing and looks very pretty. The pink color of the dressing makes it a perfect salad for a Valentine's Day dinner. If you are not vegan, I think adding some shaved Parmesan cheese on top goes very well with this salad. Please also visit my blog, www.innerharmonynutrition.com, for more gluten-free pesco-vegetarian recipes.

Provided by InnerHarmonyNutriti

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup fresh blueberries or 1/2 cup frozen blueberries
4 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar or 3 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1/2 tablespoon liquid sweetener, of your choice
1/8 teaspoon salt
5 ounces arugula
4 mushrooms, sliced
4 leaves radicchio, torn
1/4 cup blueberries (if there are leftover)
parmesan cheese, shaved (optional for non-vegans)

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.

Nutrition Facts : Calories 158.6, Fat 13.9, SaturatedFat 1.9, Sodium 86.2, Carbohydrate 8.1, Fiber 1.5, Sugar 5.2, Protein 1.9

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