Arugula Salad With Strawberries Recipes

STRAWBERRY ARUGULA SALAD

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.

STRAWBERRY ARUGULA SALAD WITH FETA

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

ARUGULA AND STRAWBERRY SALAD WITH FETA CHEESE

Steps:

• Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

ARUGULA SALAD WITH STRAWBERRIES

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.

ARUGULA SALAD WITH STRAWBERRIES

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.

SPINACH AND ARUGULA SALAD WITH STRAWBERRIES

Steps:

• Make the vinaigrette first: Add the red wine vinegar, balsamic vinegar and salt to a salad bowl, the gradually add the oil while whishing until emulsified.
• Add the spinach and arugula to the vinaigrette and toss gently.
• When the greens are lightly coated, transfer to salad plates, top with the strawberries and finish with a generous grinding of pepper.

STRAWBERRY ARUGULA SALAD

Steps:

• Place arugula, herbs and strawberries in a medium bowl and toss with olive oil, lemon juice, salt and pepper. Check for seasoning and adjust accordingly. Top with chopped cashews before serving.

ARUGULA AND STRAWBERRY SALAD

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.

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.