Arugula Citrus Salad With Pork Recipes

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CITRUS DRESSING AND ARUGULA SALAD



Citrus Dressing and Arugula Salad image

This all-season salad, filled with a delightful mixture of colorful, crisp veggies and complementary tastes, is perfectly topped with a tangy, fresh dressing.

Provided by Food Network

Number Of Ingredients 11

1 cup Florida's Natural® Premium Orange Juice
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 tsp. fresh rosemary, chopped
Dash of salt and pepper
1 large bunch arugula leaves, rinsed and stemmed
1 cup grape or cherry tomatoes, cut in half
1/4 cup cashews, toasted and chopped
1/4 cup dried cranberries
3 oz. goat cheese, crumbled or grated

Steps:

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  • Dressing Instructions: Whisk together all of the ingredients. Refrigerate until ready to use. Salad Instructions: Combine all salad ingredients in a large bowl. Toss salad gently while adding enough dressing to coat all of the arugula. Serve and enjoy!

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

WILTED ARUGULA PORK SALAD



Wilted Arugula Pork Salad image

Orange zest, cilantro, and a little bit of jalapeno pepper flavor the cranberry-apple salsa topping these pork chops.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 30m

Yield 2

Number Of Ingredients 6

2 boneless pork loin chops
1 ½ tablespoons olive oil, divided
Dry Cajun seasoning, to taste
1 (5 ounce) container DOLE® Arugula
salt to taste
Cran-Apple Salsa Dressing

Steps:

  • Brush pork chops with 1 tablespoon olive oil and sprinkle with Cajun seasoning, to taste. Grill or broil until pork is no longer pink.
  • Saute arugula in remaining 1/2 tablespoon olive oil in large nonstick skillet over medium heat 2 to 3 minutes or until just wilted. Season with salt, to taste.
  • Arrange arugula and pork chops on 2 large plates. Spoon Cran-Apple Salsa Dressing over pork, to taste. Refrigerate any remaining dressing.

PORK MILANESE WITH ARUGULA SALAD



Pork Milanese with Arugula Salad image

Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds pork cutlets (1/4-inch thick)
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1 head radicchio or endive or a combination, thinly sliced
1/3 cup thinly sliced red onion

Steps:

  • In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
  • In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
  • In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

Nutrition Facts : Calories 512 g, Fat 24 g, Fiber 5 g, Protein 41 g

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