Best 5 Arugula And Mint Salad With Oil Cured Black Olives Oranges And Ricotta Salata Recipes
Arugula and mint salad with oil-cured black olives, oranges, and ricotta salata is a delightful dish that combines fresh, zesty flavors with the salty tang of olives and the creamy texture of cheese. This vibrant salad is a perfect balance of sweet, sour, and savory, making it a refreshing and flavorful choice for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA
Provided by Suzanne Goin
Categories Salad Fruit Juice Olive Onion Side No-Cook Ricotta Orange Mint Arugula Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
- Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
- Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
- Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.
ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
- Toss Salad with dressing and serve.
ORANGE SALAD WITH OLIVES & MINT
Make and share this Orange Salad With Olives & Mint recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak onions in ice water for 30 minutes, drain.
- Meanwhile, peel oranges as directed above, making sure as much of the white pith as possible is removed.
- Slice, crosswise as thinly as possible and save any juice that accumulates from the slicing.
- Lay the oranges in a spiral on a platter.
- Combine the oil, lemon and orange juice with salt, mint and any of the accumulated orange juice.
- Toss the onion slices over the oranges.
- Spread the dressing over both evenly.
- Then sprinkle with olives.
Nutrition Facts : Calories 184.1, Fat 11.8, SaturatedFat 1.6, Sodium 100.2, Carbohydrate 20.9, Fiber 4, Sugar 13.1, Protein 1.7
ARUGULA AND MINT SALAD
Make and share this Arugula and Mint Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
- Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
- Add the dressing and season with salt and pepper. Toss well and serve.
Nutrition Facts : Calories 139.3, Fat 10.8, SaturatedFat 1.2, Sodium 1086, Carbohydrate 7.9, Fiber 4.4, Sugar 1.8, Protein 5.6
SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA
Categories Salad Cheese Leafy Green Vegetable Appetizer No-Cook Low Carb Vegetarian Quick & Easy Ricotta Fennel Arugula Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
- Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.
Tips:
- For the best flavor, use fresh, young arugula leaves.
- If you don't have oil-cured black olives, you can use regular black olives. Just be sure to rinse them and pat them dry before using.
- To segment the oranges, use a sharp knife to cut away the peel and pith. Then, use your fingers to break the oranges into segments.
- If you don't have ricotta salata, you can use another firm, salty cheese, such as feta or Parmesan.
- To make the dressing, whisk together the olive oil, vinegar, honey, and salt and pepper. You can also add a bit of minced garlic or shallots, if desired.
- To assemble the salad, simply toss the arugula, olives, oranges, and ricotta salata together in a bowl. Drizzle with the dressing and serve immediately.
Conclusion:
This arugula and mint salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of peppery arugula, sweet oranges, salty olives, and creamy ricotta salata is simply delicious. And the tangy dressing adds the perfect finishing touch. So next time you're looking for a healthy and delicious salad recipe, give this one a try. You won't be disappointed!
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