Best 6 Arugula And Watercress With Curry Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Arugula and watercress, two peppery greens brimming with nutrients, take center stage in this vibrant salad. Tossed in a tangy curry vinaigrette, the greens are transformed into a delightful mélange of flavors. This salad is a fantastic way to enjoy the bounty of fresh produce, and it's also incredibly easy to prepare. So whether you're looking for a quick and healthy weekday lunch or a refreshing side dish for your next dinner party, this recipe is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA AND WATERCRESS WITH CURRY VINAIGRETTE



Arugula and Watercress with Curry Vinaigrette image

This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.

Provided by Gavin Kaysen

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

3/4 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons crème fraîche or sour cream
1/2 cup buttermilk
3 tablespoons olive oil
1 1/2 teaspoon curry powder
kosher salt
4 cups watercress, loosely packed, washed and dried
4 cups arugula, loosely packed, washed and dried
1/2 ripe avocado, peeled and sliced
2 tablespoons chopped cashew nuts

Steps:

  • Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks-i.e., doesn't emulsify-whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
  • Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.

ARUGULA AND WATERCRESS SALAD



Arugula and Watercress Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 cups fresh arugula leaves, loosely packed
2 cups fresh watercress leaves, loosely packed
1 tablespoon imported mustard
1 tablespoon red wine vinegar
5 tablespoons corn, peanut or vegetable oil
1/2 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup thinly sliced green onions

Steps:

  • The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
  • Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
  • Pour the dressing over the greens and toss.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams

ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE



Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette image

Provided by Joe Dion

Categories     Salad     Leafy Green     Nut     Appetizer     No-Cook     Quick & Easy     Goat Cheese     Raspberry     Arugula     Spring     Summer     Watercress     Bon Appétit     South Carolina     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup fresh raspberries, divided
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot, chopped
1 teaspoon honey
1 5-ounce bag mixed baby greens with arugula
2 cups small watercress sprigs
1/2 cup pine nuts, toasted
1 cup crumbled soft fresh goat cheese (about 4 ounces)

Steps:

  • Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
  • Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

ARUGULA AND VINAIGRETTE



Arugula and Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 5m

Yield 3 servings

Number Of Ingredients 3

6 ounces arugula
1 1/2 teaspoons olive oil
1 1/2 teaspoons raspberry vinegar

Steps:

  • Wash arugula, remove tough stems and dry.
  • In serving bowl, whisk oil and vinegar and stir in arugula, mixing well to coat.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 1 gram

ARUGULA, RED ONION AND ORANGE SALAD W/ ORANGE CURRY VINAIGRETTE



Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette image

Make and share this Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette recipe from Food.com.

Provided by JaneSays30

Categories     Citrus

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup fresh orange juice
1 garlic clove, ninced
1 tablespoon apple cider vinegar
1 tablespoon light sesame oil (or vegetable oil)
1 teaspoon curry powder
1/4 teaspoon salt
2 navel oranges
1/2 medium red onion, thinly sliced
4 cups arugula leaves

Steps:

  • Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
  • Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
  • Use a serrated knife to cut the peel from top and bottom of the oranges.
  • Set each on end and remove outer skin & pith.
  • Cut crosswise into 1/4 inch thick rings.
  • Place onion and arugula in a medium salad bowl and top w/ oranges.
  • Toss w/ vinaigrette and serve immediately.

Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 0.5, Sodium 153.1, Carbohydrate 17.9, Fiber 2.4, Sugar 12.2, Protein 1.8

ARUGULA SALAD WITH CITRUS VINAIGRETTE



Arugula Salad with Citrus Vinaigrette image

Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.

Provided by JEANNETTE777

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 7

⅓ cup freshly squeezed grapefruit juice
⅓ cup freshly squeezed orange juice
⅓ cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced

Steps:

  • In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
  • In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g

Tips:

  • For the best flavor, use fresh arugula and watercress.
  • If you don't have a microplane, you can use a regular grater to zest the orange.
  • To make the vinaigrette, whisk together the olive oil, orange juice, orange zest, curry powder, salt, and pepper.
  • To serve, toss the arugula and watercress with the vinaigrette and top with the crumbled feta cheese.

Conclusion:

This arugula and watercress salad with curry vinaigrette is a delicious and refreshing dish that is perfect for a summer meal. The combination of peppery arugula, spicy watercress, and tangy citrus vinaigrette is sure to please everyone at your table.

Related Topics