Arugula Pineapple Salad Recipes

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PINEAPPLE ROCKET SALAD



Pineapple Rocket Salad image

This salad is perfect for warmer weather and is my favorite healthy recipe.

Provided by skonkle

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

4 cups torn arugula leaves
¼ fresh pineapple - peeled, cored, and chopped
¼ red onion, thinly sliced
¼ cup chopped fresh cilantro
3 tablespoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons maple syrup
¼ teaspoon salt

Steps:

  • Mix arugula, pineapple, red onion, and cilantro in a salad bowl. Whisk apple cider vinegar, olive oil, maple syrup, and salt in a small bowl; pour dressing over salad and toss to coat.

Nutrition Facts : Calories 64 calories, Carbohydrate 7.7 g, Fat 3.6 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 153.6 mg, Sugar 5.6 g

ARUGULA PINEAPPLE SALAD



Arugula Pineapple Salad image

Make and share this Arugula Pineapple Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Pineapple

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups washed arugula
1 whole peeled and cored fresh pineapple
1 small red onion, thinly sliced
1/3 cup pine nuts, lightly toasted
3 ounces piave cheese or 3 ounces parmesan cheese, shaved
salt and pepper
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 -2 tablespoon water (optional)

Steps:

  • Whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.Add water to thin dressing if it seems thick.
  • Peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade.
  • Place arugula on plates, and top with thinly sliced pineapple and sliced red onion.
  • Sprinkle with toasted pine nuts and shaved cheese.
  • Season lightly with salt and pepper, then drizzle with dressing.

Nutrition Facts : Calories 191.9, Fat 17.5, SaturatedFat 2.2, Sodium 7.4, Carbohydrate 9.5, Fiber 1.3, Sugar 6.2, Protein 1.4

ARUGULA SALAD WITH TOASTED PINE NUTS AND FRESH GRAPEFRUIT IN A CITRUS AGAVE VINAIGRETTE



Arugula Salad with Toasted Pine Nuts and Fresh Grapefruit in a Citrus Agave Vinaigrette image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons apple cider vinegar
1 tablespoon agave nectar
1/4 cup grapefruit juice
1 (5-ounce) bag baby arugula
1/2 cup pine nuts, toasted
1 large grapefruit, segmented
Sea salt and freshly ground black pepper

Steps:

  • To make the dressing: Blend the oil, vinegar, agave, and 1/4 cup grapefruit juice until combined. Adjust the proportions, to taste. Toss the arugula with the dressing and pine nuts, then season with salt and pepper. Top the salad with grapefruit segments.

ARUGULA AND PEPPER SALAD



Arugula and Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 9

2 bunches arugula, washed and dried
1 tablespoon dijon mustard
1 red pepper, sliced
1 cup olive oil
1/2 red onion, sliced
salt
1 clove garlic, peeled and smashed
pepper
3 tablespoons balsamic vinegar

Steps:

  • In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

PEPPERED CHICKEN, PINEAPPLE AND ARUGULA SALAD



Peppered Chicken, Pineapple and Arugula Salad image

Categories     Chicken     Sauté     Quick & Easy     Pineapple     Basil     Arugula     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons olive oil
2 skinless boneless chicken breast halves (about 12 ounces total)
2 teaspoons ground black pepper
4 1/4-inch-thick rounds fresh pineapple
1/4 cup dry white wine
1/4 cup plus 3 tablespoons purchased citrus vinaigrette
1 1/2 tablespoons chopped fresh basil
4 cups (packed) fresh arugula

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate. Sprinkle pineapple with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side.
  • Transfer to plate with chicken. Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.
  • Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over salads and serve.

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