Arugula Salad With Berry Dressing Recipes

ARUGULA SALAD WITH BERRY DRESSING

Steps:

• For dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth., Roll goat cheese in pistachios; cut into eight slices. Divide the arugula among four salad plates; top each with blackberries, blueberries, jicama, remaining strawberries and two slices of goat cheese. Drizzle with dressing.

STRAWBERRY ARUGULA SALAD WITH FETA

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

ARUGULA SALAD WITH BERRY DRESSING

Steps:

• For the dressing: Combine 3/4 cup strawberries, vinegar, oil, honey and salt in blender container.
• Cover and blend until smooth; refrigerate until ready to serve.
• Place the nuts on a piece of waxed paper and roll the goat cheese in the nuts until well coated, slice crosswise into thin slices.
• Place the remaining 1/4 cup strawberries and arugula in a serving dish, top with other berries and jicama.
• Drizzle berry dressing over all and mix to combine; evenly divide mixture onto 4 salad plates and top with slices of cheese.
• Serve additional dressing on the side.

BIBB AND ARUGULA SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.
• In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds. Just before serving, add the vinaigrette and toss until all the ingredients are coated.
• Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

ARUGULA, RASPBERRY AND BLACKBERRY SALAD

Steps:

• Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.

BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE

Steps:

• Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
• Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
• Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
• Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
• Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.

ARUGULA SALAD WITH BLUEBERRY DRESSING

Steps:

• In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
• In a bowl, mix arugula, radicchio, and mushrooms and transfer to a large plate or four individual plates. Top with leftover blueberries and shaved Parmesan cheese (if you are using any).
• Serve with the dressing.