Arugula Salad With Garlic Balsamic Vinaigrette Recipes

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
• Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
• Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
• In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

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 SALAD WITH GARLIC BALSAMIC VINAIGRETTE

Steps:

• Make vinaigrette:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
• Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
• Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.

ARUGULA SALAD WITH BALSAMIC DRESSING

Steps:

• Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
• Beat the mixture vigorously while adding the oil.
• Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
• Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons