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, RASPBERRY AND BLACKBERRY SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.
BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE
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
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
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
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
ARUGULA SALAD WITH BERRY DRESSING
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
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
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- In a large bowl add arugula; top with dried apricot, dried cherries, and fresh blueberries. Toss gently.
- Next make the blueberry balsamic vinaigrette by placing jam, blueberries, olive oil and balsamic vinegar into a food processor or blender and pulse to combine. Add a pinch of salt, and if necessary adjust vinaigrette to your liking by adding additional fruit and/or balsamic vinegar.
- Drizzle some of dressing all over salad and toss gently to combine. I always start with a little bit of dressing and add more if necessary. The trick is to remember that you can always add more, and a little bit goes a long way. You don't want a soggy salad!
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