Romaine And Arugula Salad With Toasted Seeds Recipes

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Steps:

• Chill salad plates when you begin preparing your entree.
• When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

ROMAINE, ARUGULA, AND AVOCADO SALAD

Steps:

• In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON

Steps:

• In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

ARUGULA AND ROMAINE SALAD WITH RED GRAPES

Steps:

• Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
• Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
• Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
• Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.