Arugula salads: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Arugula is one of the most sought-after herbs in cooking, it is constantly used in appetizers and salads in combination with a wide variety of products. This article offers several diverse arugula salads that will be a worthy addition to your home and holiday table.

Simple cheese salad

The easiest arugula and mozzarella salad to make is familiar to everyone: in a salad bowl, mix a bunch of greens, torn into pieces, two tomatoes, cut into slices, and a couple of balls of cheese, which should be cut into slices or medium-sized cubes.

Half of a sweet onion is chopped into the thinnest half rings and added to the salad. Everything is drizzled with a dressing of a mixture of olive oil and balsamic vinegar, flavored with black pepper and s alt, and immediately served.

With seafood

For a light breakfast or snack, you can make a salad with arugula and cherry tomatoes, combined with shrimp or crab meat, although some resourceful experimenters even cook with crab sticks(although the taste, of course, loses significantly). To prepare a snack you will need:

• 500 grams each of boiled and peeled shrimp and cherry tomatoes.
• Big bunch of arugula.
• 70 grams of parmesan.
• One tablespoon each of balsamic vinegar and cold-pressed olive oil. You can also add s alt and pepper to the sauce to taste.

Salad with arugula and shrimp is prepared simply: large pieces of greens, cherry halves and seafood are mixed in one bowl, poured with sauce and generously sprinkled with grated cheese. You can make it more refined and fry raw shrimp in one tablespoon of oil in a hot pan for three minutes. Add a couple of crushed cloves of garlic to the oil, then its aroma will make the salad even more exciting and spicy.

Quail egg salad

It looks very nice when served with a salad with arugula, cherry tomatoes and quail egg halves, which have long been famous for their magical effects on human he alth. Such a salad will be a great end to the day: having prepared it for dinner, you can be sure that the body will receive all the necessary nutrients without extra calories.

To prepare this dish, follow these steps step by step:

• Boil eight quail eggs for four minutes. This is enough for them to reach a cool state. After cooling, cut into halves.
• Ten cherry tomatoes alsodivided into two parts.
• Tear one bunch of arugula and lettuce (lettuce or romaine) into large pieces with your hands. Put on a dish, add slices of eggs and tomatoes to them.
• Mix oil and vinegar in a ratio of 2:1, add s alt to taste and pour dressing over salad.
• Grate Parmesan or other hard cheese (170 grams) and sprinkle over the finished salad.

When serving, do not mix the ingredients so as not to disturb the apparent lightness of the salad.

With strawberries

A terrific recipe for arugula salad with the queen of berries initially plunges into amazement: how can this amazing berry be combined with such spicy greens, and even sprinkled with black pepper? Anyone who has tried it will answer that it is insanely tasty, fast and very he althy. The salad is prepared in two minutes and does not require special components. It includes only arugula (100 grams), the same amount of ripe strawberries and soft uns alted cheese.

Pick greens into pieces, cut strawberries into large pieces, and cheese into smaller pieces. It is better to serve in portions, dividing the ingredients equally on each plate and mixing lightly. Pour over the sauce, which is prepared as follows: mash three berries with a fork until mashed, add one tablespoon of refined olive oil, a pinch of pepper, sugar and s alt, lightly beat with a fork until a uniform consistency and pour over the salad.

Salad with grapes and honey

Unusual, but such an attractive taste of this dish will not leave indifferent true gourmets of light fusion salads. For cooking you will need the following ingredients:

• 250 grams each of soft cheese and white table grapes. You can take Adyghe cheese or mozzarella, but feta will also work: cut it into cubes, and grapes into halves.
• Rinse a large bunch of arugula under running water, shake off the water and tear into large pieces.
• Mix three tablespoons of olive oil with 2 teaspoons of honey, add s alt and black pepper to taste and beat lightly with a fork.

Put greens, cheese and grapes on a flat plate, mix lightly with your hands and pour over the dressing. Sprinkle arugula salad with nuts: walnuts or pine nuts are fine. Grind one hundred grams of nuts to small pieces and pour evenly over the salad, which should be served immediately.

With salmon and cherry tomatoes

Salad with arugula and tomatoes can be prepared in a more sophisticated way, using lightly s alted salmon. To do this, 200 grams of arugula must be cut into pieces and laid out on portioned plates, about ten cherry tomatoes cut into halves and added to the greens. Cut 150 grams of salmon into thin strips and send to the salad. Rinse and dry a small handful of fresh cranberries on a paper towel, add to the dish and pour over everything with the usual oil and balsamic vinegar sauce. Sprinkle the finished salad on top with a generous pinch of pine nuts, slightly roasted in a dry frying pan.

Warm salad with ginger dressing

A rather unusual arugula salad can be prepared for welcome guests. They will love the warm salad with meatballs and spicydressing, which is rarely found in the usual diet. First you need to prepare minced meat for meatballs, which in European countries are often called meat balls. Mix half a kilo of minced chicken with one egg, a good pinch of cayenne pepper, s alt to taste. Add to it a little dried basil or oregano, 50 grams of grated hard cheese and three tablespoons of cornmeal. Mix thoroughly and leave the mass for 15 minutes so that the products exchange aromas a little.

Further, form small balls the size of large cherries from the minced meat and fry them in a pan in oil until golden brown. Put on paper to remove fat, and in the meantime prepare the original salad dressing: place 80 grams of lingonberries in a saucepan, sprinkle with three tablespoons of sugar and a spoonful of hot water. Let the mass boil for five minutes. Grate fresh ginger root three to four centimeters long on a fine grater, squeeze the juice from the mass directly into lingonberry syrup, add a tablespoon of freshly squeezed lemon there, boil the mass again and put it to cool in a cool place.

Pick a bunch of arugula into a salad bowl, sprinkle with two tablespoons of roasted peanuts and 50 g of grated cheese. Top with meatballs and drizzle with cranberry ginger sauce.

With smoked chicken

A simple and affordable salad with arugula and tomatoes can be prepared with the addition of chicken fillet to make the dish more satisfying, because not everyone can be content with light plant foods. Toto prepare such a salad, you should stock up on the following products:

• 400 grams of chicken fillet boil until tender in a small amount of water, cool and cut into small sticks.
• 100 grams of arugula, cut into large pieces.
• 8-10 cherry tomatoes (it is better to use two colors, red and yellow, so the dish will look prettier).
• 150 grams of hard cheese grated.
• For the sauce: a teaspoon of balsamino + 2 tbsp. l. olive oil, two cloves of minced garlic and a pinch of s alt. If desired, you can add a little black pepper.

All ingredients are mixed in a salad bowl and poured with sauce directly upon serving. You should not do this in advance, as the greens will quickly fade, and the dish will lose its attractiveness and freshness. But dressing, on the contrary, should be done in advance: ready, it can be stored in the refrigerator for several days, becoming more and more fragrant.

Exotic mango salad

To completely surprise guests with an unusual recipe, it is worth preparing a salad of arugula with mango and celery. The fruit with its exceptional taste and sunny appearance will strike you on the spot. Used for cooking:

• One mango.
• A small bunch of arugula and lettuce each.
• 3-4 celery stalks (not a root!).
• 150 grams of soft cheese.

First, dressing is done so that it is a little infused: mix a couple of tablespoons of olive oil with 0.5 tsp. ready-made mustard, add according to taste preferencess alt and hot pepper, as well as a teaspoon of honey (it should be liquid). Mix well and set aside.

Rinse the greens, dry on paper and cut into large pieces, cut the petiole celery into small slices, and peel the mango and also cut it: it can be slices or cubes. This salad is also served in portions: put greens on plates, sliced avocado and celery, as well as slices of cheese. It is very convenient to use small balls of mozzarella in such cases. We serve the dressing in a gravy boat so that the salad does not lose its freshness before tasting it.