Arugula Salad With Walnut Vinaigrette For Two Recipes

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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 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 WALNUT VINAIGRETTE FOR TWO



Arugula Salad With Walnut Vinaigrette for Two image

This is a lovely light salad that easy to prepare. We prefer to toast nuts in a dry skillet over medium heat until fragrant, which takes four or five minutes. Make sure to shake the pan occasionally to turn the nuts. If you don't have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.

Provided by Cucina Casalingo

Categories     Low Protein

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon lemon juice
1/8 teaspoon table salt
1 pinch ground black pepper
2 tablespoons canola oil
1 tablespoon walnut oil
4 cups arugula, washed and dried
1 1/2 tablespoons chopped walnuts, toasted

Steps:

  • Walnut Vinaigrette;.
  • Combine lemon juice, salt, and pepper in bowl with fork.
  • Add oils, then whisk or mix with fork until smooth, about 30 seconds.
  • The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
  • Salad:.
  • Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated.
  • Serve immediately.

Nutrition Facts : Calories 231.2, Fat 24.6, SaturatedFat 2, Sodium 156.3, Carbohydrate 2.9, Fiber 1.1, Sugar 1.1, Protein 1.9

BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE



Berry and Arugula Salad with Homemade Blueberry Vinaigrette image

Here's a hearty salad that comes with a healthy serving of berries! You can enjoy it for lunch or dinner. Feel free to add additional ingredients if you want, but it's delicious as is.

Provided by Tierra_Beloved

Categories     Arugula Salad

Time 30m

Yield 4

Number Of Ingredients 19

½ cup frozen blueberries
½ cup frozen raspberries
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon fresh lemon juice
Himalayan pink salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 cups arugula
½ cup fresh blueberries
½ cup fresh strawberries, sliced
¼ cup fresh blackberries
¼ cup fresh raspberries
¼ cup walnuts, chopped
¼ cup dried cranberries

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.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 40.4 g, Fat 40.3 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 598 mg

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