Arugula Salad With Balsamic Dressing Recipes

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ARUGULA SALAD WITH LEMON BALSAMIC DRESSING



Arugula Salad with Lemon Balsamic Dressing image

Our Arugula Salad Recipe is on the table in just minutes! This popular salad has a Lemon Balsamic Dressing, fresh lemon zest, and a few cherry tomatoes. The flavor combo balances out any bitterness from the Arugula and makes for a delicious side or entree salad!

Provided by Alyssa Brantley

Categories     Salads

Time 5m

Number Of Ingredients 7

1/2 pound arugula
1/2 cup grape or cherry tomatoes (washed and halved)
1 whole medium lemon (zested)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
5 to 6 turns freshly ground black pepper

Steps:

  • In a large salad or mixing bowl, combine arugula, halved grape tomatoes and the zest of an entire medium lemon.
  • In a separate bowl, whisk olive oil, balsamic vinegar, salt and pepper together until well mixed.
  • When ready to serve, pour dressing over salad, toss until well coated, serve and Enjoy!

Nutrition Facts : ServingSize 0.25 dressed salad, Calories 143 kcal, Carbohydrate 4 g, Protein 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 164 mg, Fiber 1 g, Sugar 2 g

ARUGULA SALAD WITH MY FAVORITE BALSAMIC VINAIGRETTE



Arugula Salad With My Favorite Balsamic Vinaigrette image

This is a simple and delicious salad using peppery arugula and a balsamic vinaigrette that tastes way better than bottled dressing!

Provided by Natalie

Categories     Salad

Time 5m

Number Of Ingredients 6

4 ounces baby arugula
2 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon balsamic vinegar
1 teaspoon honey
pinch of salt & pepper

Steps:

  • Make the vinaigrette by combining the olive oil, mustard, balsamic vinegar, honey, salt & pepper in the bottom of your salad bowl. Stir to combine.
  • Add in the arugula and toss to combine.

Nutrition Facts : Calories 139 kcal, Fat 14.4 g, Carbohydrate 3.8 g, Fiber 0.2 g, Protein 0.4 g, ServingSize 1 serving

BALSAMIC ARUGULA SALAD



Balsamic Arugula Salad image

With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 4

6 cups fresh arugula or baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1/4 cup balsamic vinaigrette

Steps:

  • In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ARUGULA SALAD



Arugula Salad image

Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 10m

Number Of Ingredients 10

5 ounces arugula (about 5 cups)
4 medium carrots
1 pint cherry tomatoes (halved)
1/3 cup large Parmesan cheese shavings
3 tablespoons chopped sunflower seeds or chopped nuts of choice-toasted and chopped walnuts
1 tablespoon chopped mild fresh herbs of choice (such as chives, parsley, or tarragon (optional))
2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Place the arugula, carrots, and tomatoes in a large bowl.
  • In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
  • Drizzle enough over the arugula to moisten it, then toss to combine.
  • Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

Nutrition Facts : ServingSize 1 (of 6), Calories 122 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 3 mg, Fiber 2 g, Sugar 5 g

ARUGULA SALAD WITH BALSAMIC DRESSING



Arugula Salad With Balsamic Dressing image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon cold water
2/3 cup olive oil
1/2 pound arugula leaves
3/4 cup coarsely chopped red onion
2 hard-cooked eggs
Garlic croutons (see recipe) coarsely chopped

Steps:

  • Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
  • Beat the mixture vigorously while adding the oil.
  • Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
  • Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams

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

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 AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

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 BUTTERMILK DRESSING



Arugula Salad with Buttermilk Dressing image

Top this arugula salad with our Buttermilk Onion Rings.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 tablespoons low-fat buttermilk
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
1 tablespoon chopped chives
Coarse salt and ground pepper
3 bunches ounces arugula (13 ounces total)

Steps:

  • In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.
  • Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.
  • Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.

Nutrition Facts : Calories 180 g, Fat 16 g, Protein 2 g

ARUGULA SALAD WITH LEMON DRESSING



Arugula Salad with Lemon Dressing image

This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

Zest and juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 pound (2 to 3 bunches) arugula
2 ounces Parmesan cheese

Steps:

  • In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
  • Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

Nutrition Facts : Calories 147 g, Fat 11 g, Fiber 2 g, Protein 8 g

ARUGULA SALAD WITH GARLIC BALSAMIC VINAIGRETTE



Arugula Salad with Garlic Balsamic Vinaigrette image

Categories     Salad     Garlic     Leafy Green     Tomato     Quick & Easy     Low Cal     Vinegar     Arugula     Summer     Gourmet

Yield Makes 6 Servings

Number Of Ingredients 9

For garlic balsamic vinaigrette
2 garlic cloves, or to taste
1/4 teaspoon salt
1 tablespoon minced shallot
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
3 bunches arugula (about 1 pound total)
1 pint vine-ripened cherry tomatoes, halved
1 carrot, shredded

Steps:

  • Make vinaigrette:
  • Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
  • Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
  • Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.

ARUGULA SALAD WITH ANCHOVY DRESSING



Arugula Salad With Anchovy Dressing image

Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing's pungency by adding more or fewer anchovies. The dressing will keep for a few days in the fridge, but the oil will solidify, so remember to take it out at least an hour before serving, and shake it really well.

Provided by Melissa Clark

Categories     dinner, quick, salads and dressings, side dish

Time 10m

Yield 12 servings

Number Of Ingredients 9

1/4 cup lemon juice (from 1 large lemon), plus more if needed
2 fat garlic cloves, finely grated or minced
1/4 teaspoon kosher salt, plus more if needed
2 to 4 anchovies, or more to taste
2 tablespoons chopped parsley
1/2 cup extra-virgin olive oil
4 quarts arugula (about 1 pound)
Flaky sea salt, to taste
Ground black pepper, to taste

Steps:

  • In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
  • With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
  • In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram

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