Arugula Spinach Salad With Cherry Vinaigrette Recipes

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ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

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.

BALSAMIC ARUGULA SALAD



Balsamic Arugula Salad image

With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 4

6 cups fresh arugula or baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1/4 cup balsamic vinaigrette

Steps:

  • In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH AND ARUGULA SALAD WITH ORANGE



Spinach and Arugula Salad with Orange image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon marmalade
1 lemon
1/4 extra-virgin olive oil
Salt and freshly ground black pepper
2 to 3 cups young spinach
2 to 3 cups arugula
1 navel orange, peeled and thinly sliced into discs
1/2 small red onion, very thinly sliced
1/4 cup chopped hazelnuts, toasted

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.

ARUGULA, CHERRY AND GOAT CHEESE SALAD



Arugula, Cherry and Goat Cheese Salad image

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 9

1 6-ounce bag baby arugula
16 cherries, halved and pitted
Scant 1/4 cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 ounces goat cheese, crumbled

Steps:

  • Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
  • Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams

SPINACH AND ARUGULA SALAD WITH ORANGE VINAIGRETTE



SPINACH AND ARUGULA SALAD WITH ORANGE VINAIGRETTE image

Categories     Salad     Chicken     Quick & Easy     Healthy

Yield 4 Servings

Number Of Ingredients 12

Vinaigrette
6 tablespoon of orange marmalade
2 lemons (average size)
1 cup orange infused extra virgin olive oil or extra-virgin olive oil
Salt and freshly ground black pepper to taste
Salad
1- 5 ounce container of tender organic baby spinach
1 - 5 ounce container of organic arugula
1 large bulb of fennel, very thinly sliced
1-2 Minneola or navel orange, peeled and thinly sliced into discs
1/2 small red onion, very thinly sliced
2 roasted boneless chicken breasts diced

Steps:

  • Vinaigrette Combine the orange marmalade with the juice of 2 lemons. Slowly whisk in orange infused extra-virgin olive oil and season with salt and pepper to taste. Salad Mix greens with oranges, fennel, cucumber and red onion. Toss salad with vinaigrette to taste. Top with diced warm chicken breast.

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

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