Best 9 Potato Arugula Salad With Cucumber Vinaigrette Recipes

ARUGULA SALAD WITH PESTO VINAIGRETTE

Steps:

• Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

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.

ARUGULA CUCUMBER SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, honey, and coriander; season with salt and pepper. Add arugula and cucumber; toss to combine.

POTATO AND ARUGULA SALAD

Steps:

• Peel the potatoes, then cut them in half lengthwise and boil them in a pot of salted water about 15 min, until tender.
• Drain, then cut each piece in half to obtain quarters and set them aside in a bowl.
• In a small bowl, whisk together the oil, lemon juice, mustard, salt, and pepper, using a fork or whisk until the vinaigrette is emulsified.
• Pour the vinaigrette over the warm potatoes and toss well.
• Wash the arugula well, then drain and place the leaves on a serving plate or in a bowl.
• Arrange the vinaigrette seasoned potatoes over the arugula, sprinkle with chopped chives and sliced radishes.
• Serve warm.

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Steps:

• Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
• Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

CUCUMBER POTATO SALAD

Steps:

• Combine potatoes, cucumber, onion & chives in a large bowl.
• Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
• Pour over potato mixture and blend thoroughly.
• Refrigerate several hours.
• Sprinkle with paprika before serving.

POTATO, PEPPER AND ARUGULA SALAD

Steps:

• Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
• Wash and trim stems from arugula, and dry it; cut coarsely.
• Rinse and dice red pepper.
• In serving bowl, mix mayonnaise, capers and red pepper.
• When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

SUMMER CHOPPED SALAD WITH ARUGULA VINAIGRETTE

Steps:

• Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
• With the machine running, gradually add the oil to make and emulsified sauce.
• Add the salt, pepper, and arugula.
• Pulse until well blended.
• Taste and adjust the seasoning.
• Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
• Divide the salad among individual plates and serve.
• NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated. Whisk it well before using.