Arugula Salad With Balsamic Dressing Recipes

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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 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 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.

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