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Arugula Salad - 5 recipes

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By davidv

Rate this recipe 4.5/5 (6 Votes)
Fresh Berry Salad with Arugula and Goat Cheese 1 Picture
Details

Servings 4

  • SALAD:
  • 1 (6-ounce) bag fresh baby arugula
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup sliced strawberries
  • 4 ounces crumbled goat cheese
  • 3/4 cup honey-roasted pecans or walnuts
  • HONEY VINAIGRETTE:
  • 1/4 cup fresh orange juice
  • 2 teaspoons raspberry vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Zest of 1 orange

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"Berries and goat cheese balance each other beautifully, and this salad enhances the taste experience with mild gre...

Top rated Arugula Salad recipes

By

Sweet lime vinaigrette adds acidity and brightness to this salad of spicy arugula and sweet strawberries

  • 8 strawberries, hulled and thinly sliced (about 1 cup)
  • 10 cups baby arugula
  • 4 ounces Parmesan cheese, crumbled with the tip of a knife (about 1 cup)
  • 1 tablespoon dijon mustard
  • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Toss the strawberry slices, arugula and parmesan crumbles in a large bowl.
4.5/5 (8 Votes)

By

A clean salad of spicy arugula dressed simply with olive oil, lemon juice, and garlic

  • 5 ounces baby arugula and spinach blend
  • 1/2 cup pomegranate seeds
  • 1/3 cup sliced almonds
  • 1 clove garlic, finely minced
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.2/5 (9 Votes)

By

Sweet melon with salty cured prosciutto and spicy green arugula dressed simply with a bright vinaigrette makes for

  • 1/2 small cantaloupe about 1 pound
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine or sherry vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and pepper, to taste
  • 2 bunches arugula
  • 1/2 small red onion
  • 4 ounces prosciutto, thinly sliced
  • Crusty bread, for serving
4.5/5 (2 Votes)

By

From Laraine Perri, Cooking Light, June 2009 This light salad is perfect for lunch or a weeknight dinner, with c...

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh rosemary, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, crushed
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fresh garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 5 cups arugula leaves
  • 1/2 cup red onion, vertically sliced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
4.5/5 (8 Votes)

By

Warm pita bread is topped with some hummus, crumbled goat cheese, roasted zucchini, arugula, chopped almonds and se...

  • 4 small zucchini, cut into 1/2-inch thick rounds, about 1 1/2 pounds
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds
  • 1 lemon, quartered, for serving
4.4/5 (7 Votes)

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