Arugula And Mint Salad Recipes

ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA

Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata image

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

Ingredients

1/4 cup fresh orange juice
2 tablespoons minced shallots
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon orange-flower water*
1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion (about 1/2 medium)
4 large oranges
1 5-ounce package arugula (about 10 cups packed)
1 cup fresh mint leaves (from about 2 bunches)
1/2 cup thinly sliced pitted oil-cured black olives
1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices
*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.
** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.

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 MINT SALAD

Arugula and Mint Salad image

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

Ingredients

1/4 teaspoon fennel seed
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
kosher salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
4 cups curly green leaf lettuce
4 cups young arugula leaves
20 mint leaves

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

ARUGULA, WATERMELON AND FETA SALAD

Arugula, Watermelon and Feta Salad image

Provided by Ina Garten

Categories appetizer

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned

Steps:

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD

Arugula, Mozzarella, Roasted Red Pepper and Mint Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
3 tablespoons mayonnaise
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 red bell pepper
6 cups arugula (about 3 ounces)
1/2 cup torn fresh mint leaves
3 balls mozzarella bocconcini, sliced

Steps:

Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

CILANTRO-AND-MINT SALAD

Cilantro-and-Mint Salad image

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

Steps:

Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

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