Arugula Salad With Citrus Dressing Recipes

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ARUGULA SALAD WITH CITRUS DRESSING RECIPE



Arugula Salad with Citrus Dressing Recipe image

This arugula salad with citrus dressing is seasonal, simple, delicious and full of color!

Provided by Cheryl Najafi

Categories     lunch

Time 10m

Number Of Ingredients 9

4 cups baby arugula
1 sweet potato
1/2 cup pomegranate seeds (check the bagged salad section at your local grocery store)
1/4 - 1/2 cup feta cheese (crumbled)
1/4 cup walnuts (candied)
3 Tbsp grapefruit
1 Tbsp lemon juice
1/4 cup olive oil
salt and pepper (to taste)

Steps:

  • Blend all salad ingredients together in a large mixing bowl.
  • Whisk all dressing ingredients together in a small mixing bowl, pour over salad, toss and serve immediately.

Nutrition Facts : Calories 173 kcal, Carbohydrate 11 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 177 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE



Arugula Salad with Avocado Citrus Vinaigrette image

This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.

Provided by foodfidelity

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 16

1 avocado - peeled, pitted and diced
¼ cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 ½ cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste

Steps:

  • Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
  • Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g

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