Best 8 Spinacharugula Salad With Tomatoes Parmesan And Lemon Vinaigrette Recipes

Spinach, arugula salad with tomatoes, parmesan, and lemon vinaigrette is a vibrant and flavorful dish that is perfect for any occasion. The combination of fresh, leafy greens, juicy tomatoes, salty parmesan, and a tangy lemon vinaigrette creates a symphony of flavors that will tantalize your taste buds. This salad is not only delicious but also packed with nutrients, making it a healthy and satisfying option for lunch or dinner. With just a few simple ingredients and a few minutes of preparation, you can create this mouthwatering salad that will impress your friends and family.

Let's cook with our recipes!

EASY ARUGULA SALAD

Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE

Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette image

Provided by Food Network

Categories side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil
12 ounces fresh arugula, washed and dried
2 ounces shaved Parmesan

Steps:

In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ITALIAN SALAD WITH LEMON VINAIGRETTE

Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

Ingredients

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING

Bon Appetit's Arugula Salad With Lemon-Parmesan Dressing image

Found on the epicurious.com website via Bon Appetit April 2009. "(This)makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad." Note: the lemon flavor in the dressing is very pronounced. Update 1 January 2012: I prepared this last week again but had no standard lemons on hand and substituted Meyer lemon juice and zest. Wow! fyi, cg

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup freshly grated parmesan cheese (asiago, reggiano, etc. can replace Parmesan if you wish)
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (fresh!)
1 teaspoon finely grated lemon peel
4 cups packed baby arugula (rocket)
1 cup halved cherry tomatoes (I omitted the tomatoes because my main dish contained them) or 2 tablespoons sun-dried tomatoes, minced (I omitted the tomatoes because my main dish contained them)
1 tablespoon pine nuts (my addition) or 1 tablespoon chopped walnuts, toasted (my addition)

Steps:

Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
Garnish with pine nuts or walnuts.
Servings are estimated.

TOMATO, ARUGULA (ROCKET) & PARMESAN SALAD

Tomato, Arugula (Rocket) & Parmesan Salad image

This is one of my favorite salads. Very quick and easy to make. I often use tomatoes from my garden to make it special.

Provided by DebbiF

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces baby greens
1 bunch arugula, trimmed
10 ounces grape tomatoes, each cut lengthwise in half
1/2 cup pine nuts, toasted
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 ounces parmesan cheese, shaved with a vegetable peeler
salt and pepper

Steps:

Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
In small bowl, mix together oil, vinegar, salt and pepper.
Pour over salad and toss well.
Scatter Parmesan shavings on top to serve.

Nutrition Facts : Calories 311.1, Fat 27.9, SaturatedFat 5.9, Cholesterol 18.7, Sodium 330.7, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 11.2

ARUGULA AND SMOKED MOZZARELLA SALAD WITH LEMON VINAIGRETTE

Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette image

Categories Salad Cheese Leafy Green Appetizer No-Cook Vegetarian Lunch Mozzarella Lemon Pine Nut Arugula Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 12-ounce head radicchio, halved, cored, very thinly sliced
3 cups (packed) arugula
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
2 tablespoons fresh lemon juice
1/4 cup olive oil
6 tablespoonspine nuts, toasted
9 ounces smoked mozzarella, cut into 1/8- to 1/4-inch-thick slices

Steps:

Mix radicchio, arugula, and tomatoes in large bowl. Place lemon juice in small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper. Add to salad; toss. Divide among 6 plates. Sprinkle salads with nuts. Serve with cheese.

SPINACH/ARUGULA SALAD WITH TOMATOES, PARMESAN AND LEMON VINAIGRETTE

SPINACH/ARUGULA SALAD WITH TOMATOES, PARMESAN AND LEMON VINAIGRETTE image

Yield people

Number Of Ingredients 9

Ingredients

lemon juice of one lemon (see lemon bottle for conversion)
1 Tbl olive oil
1 Tbl water
1/2 tsp sea salt
1/2 tsp fresh black pepper
1 bag argula or baby spinach
2 tomatoes
2 oz parmesan cheese shaved
2 Tbl pine nuts

Steps:

1. Squeeze lemon into small bowl. Whisk in olive oil, water, salt and pepper. Set aside. 2. Toast pine nuts 3. Dice tomatoes into 1/4 inch dice. Place spinach/arugula into bowl along with diced tomatoes and pine nuts. Shave cheese over salad. 4. Toss with dressing just before serving

Tips:

Fresh is best: For the best flavor, use fresh spinach and arugula. If you can't find fresh herbs, you can substitute dried herbs, but use half the amount.
Wash your greens thoroughly: Spinach and arugula can harbor dirt and bacteria, so be sure to wash them thoroughly before using.
Don't overdress the salad: A light dressing is all you need to enhance the flavors of the salad without overpowering them.
Serve immediately: Spinach and arugula wilt easily, so serve the salad immediately after dressing it.

Conclusion:

Spinach arugula salad with tomatoes, Parmesan, and lemon vinaigrette is a refreshing and flavorful salad that's perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a healthy and delicious salad, give this one a try. You won't be disappointed!