Arugula Salad With Walnuts Cevizli Roka Salatasi Recipes

MIDDLE EASTERN ARUGULA SALAD

Middle Eastern Arugula Salad image

Make and share this Middle Eastern Arugula Salad recipe from Food.com.

Provided by Parsley

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 bunch arugula, washed and dried
2 sweet onions, thinly sliced
1 cup sliced mushrooms
1 plum tomato, sliced
1 tablespoon extra virgin olive oil
1/4 cup fresh lemon juice
1 garlic clove, mashed
3/4 teaspoon honey
1 -1 1/2 teaspoon sumac
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
Whisk together olive oil, lemon juice, garlic, honey, sumac and salt and pepper until well-blended.
Drizzle dressing over salad platter.

KIRAZLI ROKA SALATASI

Kirazli Roka Salatasi image

From turkishcookbook.com. A salad from Istanbul. Note: because fresh cherries are out of season (shame, because Rainier cherries from Washington state would be amazing in this recipe!) I replaced them with sweet dried cherries. You also have the option of substituting other seasonal fruit: peaches, pears, etc. in either fresh or dried form. Turkish feta subbed for the tulum cheese (the latter which I've yet to find here locally).

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

one bunch arugula, washed and drained (about 3-4 cups)
handful sweet cherries, pitted, sliced
1 small red onions or 1 small white onion, cut into rings
tulum cheese (or feta cheese, goat or ricotta cheese, crumbled)
4 -5 almonds, slivered, lightly toasted
extra virgin olive oil
lemon juice
salt

Steps:

Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. 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

Ingredients

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

ARUGULA SALAD WITH WALNUTS (CEVIZLI ROKA SALATASI)

Arugula Salad With Walnuts (Cevizli Roka Salatasi) image

From turkishcookbook.com. I think if I ever visited Turkey I would quickly become fat and happy. Tulum cheese is the traditional cheese in this intensely flavored salad. It is described as "tangy" in taste. Unfortunately tulum is impossible to find here (I'll have to call around town and see if I can locate it). Meantime, in its place I substituted a good quality chevre and the second test run-freshly grated myzithra. If anyone has a better cheese suggestion for the salad, please let me know! Don't say Velveeta. The arugula may suddenly wither and die on the spot. The fresh basil and dried pomegranate seeds are my addition.

Provided by COOKGIRl

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch arugula
4 ounces soft fresh goat cheese
one handful walnuts, crushed in medium size, lightly roasted
2 tablespoons pomegranate paste (NOT grenadine syrup! No, no!)
3 tablespoons extra virgin olive oil
scant 1/4 teaspoon crushed red pepper flakes (I whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon)
salt
fresh crack black pepper
2 tablespoons fresh basil, cut into thin ribbons (NOT dried basil!)
scant 1 tablespoon dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)

Steps:

Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
Wash and drain the arugula well.
Depending on the size of the leaves, leave whole or chop up into smaller pieces.
Arrange the arugula on a platter or on 4 individual salad plates.
Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.

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