Best 8 Arugula Salad And Ultimate Vinaigrette Recipes

ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
• Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
• Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
• Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.

ARUGULA SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
• Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

ARUGULA SALAD WITH CITRUS VINAIGRETTE

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.

SIMPLE ARUGULA SALAD

Steps:

• Preheat oven to 350 degrees F; on a rimmed baking sheet, toast pecans, tossing once, until fragrant, 4 to 5 minutes.
• Let cool and chop pecans; set aside.
• In a serving bowl, toss together arugula, sliced peach, and cheddar.
• Whisk together vinaigrette ingredients OR place them in a glass jar with a tight fitting lid and give them a good shake.
• Drizzle 4 tablespoons of the vinaigrette over salad and scatter pecans on top; toss to combine.
• Serve with additional vinaigrette, if desired.

BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE

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.

ARUGULA SALAD WITH WALNUT VINAIGRETTE FOR TWO

Steps:

• Walnut Vinaigrette;.
• Combine lemon juice, salt, and pepper in bowl with fork.
• Add oils, then whisk or mix with fork until smooth, about 30 seconds.
• The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
• Salad:.
• Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated.
• Serve immediately.

ARUGULA SALAD WITH GARLIC BALSAMIC VINAIGRETTE

Steps:

• Make vinaigrette:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
• Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
• Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.

POTATO-ARUGULA SALAD WITH CUCUMBER VINAIGRETTE

Steps:

• Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.