Strawberry Arugula Salad Recipes
ARUGULA AND STRAWBERRY SALAD
My first exciting afternoon was spent at Mountain Sweet Berry Farm in Roscoe, New York: A bunch of us chefs sat in awe as Rick Bishop drove us around the property in his car and pointed out all of the wondrous things growing there. The arugula was beautiful. A few rows away stood the rows of tiny strawberries. The choice was clear. A salad formed in my head: one that would showcase how delicious strawberries can be when used outside of the "dessert" realm.
Provided by Alex Guarnaschelli
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.
- Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.
Nutrition Facts : Calories 149 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 124 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 4 grams
STRAWBERRY-ARUGULA SALAD
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 8 thinly sliced strawberries, 10 cups baby arugula and 4 ounces crumbled Parmesan in a large bowl. For the vinaigrette, whisk 1 tablespoon each Dijon mustard and sugar, 2 tablespoons fresh lime juice and 1/4 cup fresh orange juice. Add 1/4 cup olive oil in a thin stream while whisking. Taste and season with salt and pepper. Toss the salad with some of the dressing and serve the rest on the side.
STRAWBERRY ARUGULA SALAD WITH FETA
The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.-Carala Horne, Meridian, Mississippi
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 106 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
ARUGULA AND STRAWBERRY SALAD WITH FETA CHEESE
Very easy salad to throw together and the taste is so refreshing.
Provided by acali07
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 5.5 g, Cholesterol 6.3 mg, Fat 10 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 166.8 mg, Sugar 3.7 g
ARUGULA SALAD WITH STRAWBERRIES
Make and share this Arugula Salad With Strawberries recipe from Food.com.
Provided by Mizoblivious
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss strawberries with 1 tablespoon vinegar in a large bowl and let rest 5 to 10 minutes.
- Whisk together remaining 1 tablespoon vinegar and oil; season with salt and pepper.
- Add arugula and pecans to strawberries.
- Drizzle with vinagarette.
- Toss and serve.
Nutrition Facts : Calories 135.5, Fat 12.4, SaturatedFat 1.2, Sodium 8.2, Carbohydrate 6.4, Fiber 2.7, Sugar 3.2, Protein 2.3
ARUGULA SALAD WITH STRAWBERRIES
This quick-to-prepare summer salad is a delight at lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
- In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.
- To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.
Nutrition Facts : Calories 180 g
STRAWBERRY ARUGULA SALAD
We love to make this strawberry salad when there are plenty of fresh greens to pick. I serve it as a side salad, or make it an entree by topping it with chicken. -Sara Longworth, Worcester, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.
Nutrition Facts : Calories 295 calories, Fat 25g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 199mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
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- To assemble the salad: On a large serving platter or in a large serving bowl, layer the ingredients as listed.
- To prepare the vinaigrette: In a liquid measuring cup or small bowl, combine all of the ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressing should be nice and tangy, but you can add more maple syrup for balance if desired.
- When you’re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve promptly. (If you’re planning to have leftovers, store the salad and dressing separately and toss before serving.) Stored separately, leftovers will keep well for 3 to 4 days.
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- Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
- Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
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5/5 (12)Total Time 30 minsCategory Entree, Salad, SideCalories 267 per serving
- Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.
- In the meantime, add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.
- Remove toasted pecans from oven and toss with spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
- Once out of the oven, let cool briefly and then sample to test flavor. Toss with a touch more salt or coconut sugar as needed. Set aside to cool.
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